Summer Salmon Spaghetti

Put a large saucepan of water with a good pinch of salt on to boil for the pasta. Halve, peel and chop the shallot into roughly ½cm pieces. Cut the broccoli into florets. Slice each floret into four. Roughly chop the chives. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, deseed and finely chop. Remove the skin from the salmon and put the flesh in a bowl. Use two forks to pull it apart into large flakes.

Add the spaghetti to your pan of boiling water and cook until 'al dente', 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once done, drain in a colander and return to the pan (off the heat). Toss with a little olive oil to stop it sticking together.

Whilst your pasta cooks, put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the broccoli, a good pinch of salt and a grind of black pepper. Cook until slightly brown and crispy, 7-8 mins, then remove from the pan.

Add another drizzle of oil to the pan (no need to wash it!) and turn the heat down to medium. Add the shallot and cook until slightly softened, 4 mins. Then add the garlic and chilli and cook for 1 minute more. TIP: Some like it hot, but it’s fine if you’re not one of them – just add less chilli!

Add the vegetable stock pot to the pan along with the water (amount specified in the ingredient list). Bring to the boil, making sure the stock pot has dissolved. Simmer for 2 mins, then stir in the crème fraîche. Add a good pinch of salt and a grind of black pepper and bring to the boil again. Lower the heat and simmer for another 2 mins.

Squeeze in lemon juice according to taste, then add the salmon, broccoli and chives to the pan. Stir gently and take off the heat. Combine with the spaghetti and serve in bowls. Enjoy!