Dean Edwards serves up a tasty looking broad bean and prawn linguine on Lorraine.

The ingredients are: 400g raw prawns, 240g linguine pasta, 3 cloves garlic crushed, 1 red chilli deseeded and finely diced, 1 small bulb fennel finely diced, 50ml white wine, 2 tbs mascarpone cheese, 100g sun blushed tomatoes, Juice ½ a lemon and 100g Broad beans out of the pod.

Parmesan Breadcrumbs: 50g breadcrumbs toasted in a pan, 30g grated Parmesan, 2 tbs flat leaf parsley finely chopped and Zest ½ lemon grated.

To prepare the dish, cook the linguine in boiling salted water according to the packets instructions, drain and set aside.

Peel the large broad bean pods then place the beans in boiling salted water and cook for 2-3 minutes, drain then refresh in cold water, peel off the tough outer skin on each bean and set aside.

In some olive oil fry the prawns for 1-2 minutes until they start to turn pink. Add the fennel to the pan along with the broad beans, garlic and chilli, cook for a 1-2 minutes, add the wine and reduce until nearly evaporated.

Stir through the mascarpone and lemon juice then toss in the linguine until coated, add a little of the pasta cooking water to loosen the sauce if needed then serve up into pasta bowls.

Combine the breadcrumb ingredients in a bowl and mix well then sprinkle over some of the Parmesan breadcrumbs.