Bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.

Peel and grate the garlic (or use a garlic press). Cut the lemon into wedges.

Trim the courgette and slice into 1cm thick rounds.

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, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, season with salt and pepper, then remove from the heat.

Transfer the charred courgette to a plate. Give the frying pan a quick wipe clean.

Meanwhile, drain the tuna.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the garlic. Stir-fry until fragrant, 30 secs.

Once fragrant, add the tomato puree to the garlic. Stir-fry for 1 min. Add the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts), then stir in the tuna. 

Bring to the boil, then simmer the sauce until thickened slightly, 3-4 mins. 

Once the sauce has thickened, stir in the creme fraiche until combined.

Add the drained spaghetti, cheese and chilli flakes (add less if you'd prefer things milder). Stir well to combine. Remove the pan from the heat and add a generous squeeze of lemon juice. 

Taste the pasta and sauce and season with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little too thick.

When everything's ready, in a large bowl, combine the rocket leaves with the olive oil for the dressing (see pantry for amount) and a squeeze of lemon juice.

Divide the spaghetti and sauce between your bowls. Top the pasta with the courgette rounds.

Add a handful of rocket leaves on top to finish.