This might be my favourite way to eat courgettes. This pasta dish has just six ingredients but is packed with flavour. It’s super easy to pull together, you won’t believe how delicious it is. Slicing the courgettes thinly and frying them in the leftover fat from the crispy pancetta cubes ensures they become sweet and delicious. I love to use bucatini pasta as it seems to soak up the delicious sauce which is just made with pasta water, plenty of parmesan and seasoning and a squeeze of lemon.

The key to this recipe is the caramelised cauliflower purée which pulls everything together. The saltiness from the pancetta crumb also works really well with the purée, as does the citrus hit and texture from the crispy caper vinaigrette. The star of the show however is undoubtedly the fish. Simply panfried in a little oil and some seasoning before being finished with some butter and lemon juice in the pan. I would always try and buy from my local fishmonger if I can, but I know this isn’t accessible for everyone, as long as what you’re buying is sustainable and works with your budget then it’s totally up to you.