Roasted garlic and gochujang prawn pasta with cream cheese garlic bread

Method

1. To roast the garlic, preheat the oven to 190C/175C Fan/Gas 5, or preheat the air fryer to 175C.

2. Wrap each garlic bulb in foil. Drizzle with olive oil and sprinkle with flaky sea salt. Roast in the oven for 50 minutes, or cook in the air fryer for 30–40 minutes, until soft. Leave until cool enough to handle.

3. To make the garlic bread, keep the oven or air fryer on.

4. Put the cream cheese, Parmesan, mozzarella and half the parsley in a mixing bowl. Squeeze in half of one roasted garlic bulb, season with salt and pepper and mix until combined.

5. Melt the butter in a small saucepan. Add the remaining parsley and the remaining roasted garlic from the same bulb. Season with salt and pepper, then set aside until slightly thickened.

6. Cut a cross into the top of each cob, without cutting all the way through. Make another cut through the middle of the cross to make a star shape.

7. Spoon the cream cheese mixture into a piping bag and pipe it into the cuts in the cobs, filling them well.

8. Dip the filled cobs in the garlic butter mixture, then put them in the oven or air fryer. Bake for 10–15 minutes, until golden and crisp.

9. To make the pasta, bring a saucepan of salted water to the boil. Cook the spaghetti for about 12 minutes, or until al dente. Reserve a mugful of the pasta water, then drain.

10. While the pasta cooks, heat a little olive oil and the butter in a large high-sided frying pan or wok over a medium heat. Add the shallot and cook until softened and lightly browned.

11. Add most of the spring onions, reserving the green ends for garnish. Squeeze in the roasted garlic from the remaining bulb and cook until bubbling.

12. Add the cherry tomatoes and turn the heat to high. Cook until the tomatoes start to burst.

13. Add the tatsoi or baby spinach and fry until softened.

14. Stir in the gochujang and cream cheese until smooth and combined. The sauce should be thick and creamy.

15. Add the cooked spaghetti and a ladleful of the reserved pasta water. Toss for about 30 seconds until the pasta is coated in the sauce.

16. Add the raw prawns and a little more butter. Cook, stirring, until the prawns are pink and cooked through and the sauce is silky. Add a little more pasta water if needed to loosen the sauce.

17. Season with salt and pepper.

18. Divide the pasta between bowls and finish with the sesame seeds, crispy chilli oil and reserved spring onion greens. Serve with the cream cheese garlic bread.