Bring a large pot of water to the boil, add the pasta and cook for 10 minutes, until it is soft and cooked through.  Steam the salmon as the same time by cutting it up into small cubed pieces and placing in the steamer over the pasta. It should be cooked through and light pink when cooked.

Meanwhile, heat the rapeseed oil in a frying pan, finely chop the onion and fry until it becomes soft and translucent, then crush the garlic and add to the pan cooking until it is lovely and fragrant but not browning. Add the onion and garlic to a blender along with the yogurt and milk and blend until smooth and creamy then pour back into the pan. Roughly crumble in the cheese and stir well over a low heat until it is fully melted then remove the pan from the heat.

In a separate pan melt the knob of butter (roughly a heaped teaspoon) over a medium to low heat. Then add the garlic and prawns and cook for about 2 minutes until the prawns are warm through.

To serve, drain the linguine and add to the pan with the sauce. Toss the pasta in the sauce until it is completely coated then flake in the salmon and add the prawns. Give everything a good stir then finely chop the fresh parsley and sprinkle over. If you have roasted the cherry tomatoes places on top and serve warm.