Paprika Pork Schnitzel and Creamy Sun-Dried Tomato Spaghetti

Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on high heat.

When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper.

While the courgette is frying, pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.

Once the oil is hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once cooked, transfer the pork to a plate lined with kitchen paper.

Meanwhile, bring a medium saucepan of water to the boil with 0.5 tsp salt for the spaghetti.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, add the garlic to the courgette and fry for a further min.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Stir in the sun dried tomato paste and hard Italian style cheese until melted. Season with salt and pepper.

Once cooked, stir the drained spaghetti into the sauce. Add a splash of water if you feel it needs it.