TODAY’S RECIPE: Summer meatballs & spaghetti

FILLING supper with delicious flavours. Serves 2.

Ingredients

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed

1 tsp fennel seeds

250g pork mince Handful of parsley, leaves chopped, stalks finely chopped

1 large courgette, outer layer peeled into ribbons, centre grated or finely chopped

200g spaghetti

½ lemon, zested and juiced

Grated Parmesan

Method

1 Heat ½ tbsp of olive oil in a large frying pan over a medium heat. Add onion and soften for five minutess, then add garlic and fennel and cook for two minutes longer. Tip into a bowl.

2 Add pork mince, parsley stalks and grated courgette to the bowl, season well, mix and shape into ten meatballs. Heat remaining oil in frying pan, add meatballs and fry for five to eight minutes, turning occasionally, until golden brown and cooked through. Set aside.

3 Bring pan of salted water to boil and cook spaghetti for one minute less than pack instructions. Using tongs, transfer pasta to pan of meatballs, sloshing in some of the cooking water as you go. Add courgette ribbons to pan and put back over the heat.

4 Toss pasta, meatballs with courgette ribbons in pan with a ladleful of pasta water and add lemon juice. Season well, tip into bowls and scatter over chopped parsley leaves, lemon zest and a generous grating of Parmesan.