The lemon, dill and prawn are a flavour match from heaven. A perfect summery way to eat up any courgette glut. The Aleppo chilli flakes (also known as Pul Biber) are perfect for this, but substiture half a de-seeded red chilli if you can't get hold of them.

1 yellow courgette, halved lengthways and then finely sliced (or a green one)

1 green courgette, halved lengthways and then finely sliced

1 tbsp finely chopped chives

3-5 pinches of Aleppo chilli/Pul Biber flakes

1 bunch of fresh dill finely chopped

160 g dried spaghetti

1 large knob of unsalted butter

extra virgin olive oil

200g raw peeled prawns, from sustainable sources

½ lemon, zest finely grated + a little of the juice

Parmesan cheese, grated

• Cook the pasta according to the packet instructions.

• Melt the butter with a splash of oil in a medium saucepan on a medium heat. Add the courgettes and cook until slightly browned.

• Add the chives, chilli and prawns, then cook until the prawns are cooked through. Take off the heat and squeeze over the lemon juice. Add the lemon zest.

• Drain the pasta once cooked, reserving a little cooking liquid. Add the pasta to the pan and toss with the courgettes and prawns. Add some cooking liquid if it looks a little dry, then stir in the dill. Season to taste and serve at once, with a grating of Parmesan.