A lighter take on the meatballs classic, perfect for summer. Serves 2:

  • 1 courgette

Peel the outer into ribbons, grate the centre. Put to one side

  • One onion finely chopped
  • Olive oil

Fry gently until soft. Add

  • 2 garlic cloves, crushed
  • 1 tsp fennel seeds

Fry 2 minutes more. Tip into a bowl, add

  • 250g pork mince
  • Grated courgetter
  • salt and pepper
  • Chopped parsely

Mix and form into 10-12 balls. Add to the pan, with a bit more oil if required, and fry until cooked. Meanwhile, cook

  • 200g spaghetti until just al dente

Scoop the pasta into the meatball pan. Add a splash of cooking water and the courgette ribbons. Heat gently and stir around to coat the pasta with the pan juices. Add more water if needed. Serve sprinkled with

  • zest and juice of half a lemon
  • grated parmesan
  • chopped parsley