Put a large saucepan of water with a good pinch of **salt** on to boil for the pasta. Halve, peel and chop the **shallot** into roughly ½cm pieces. Cut the **broccoli** into florets. Slice each floret into four. Roughly chop the **chives**. Peel and grate the **garlic** (or use a garlic press). Deseed and finely chop the **red chilli**. Remove the skin from the **salmon** and put the flesh in a bowl. Use two forks to pull it apart into large flakes.

Add the **spaghetti** to your pan of boiling water and cook until 'al dente', 11 mins. ***TIP:*** ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once done, drain in a colander and return to the pan off the heat. Toss with a little **olive oil** to stop it sticking together.

Whilst your **pasta** cooks, put a frying pan on medium-high heat with a drizzle of **oil**. Once hot, add the **broccoli**, a good pinch of **salt** and a grind of **black pepper**. Cook until slightly brown and crispy, 7-8 mins, then remove from the pan.

Add another drizzle of **oil** to the pan (no need to wash it!) and turn the heat down slightly to medium. Add the **shallot** and cook until slightly softened, 4 mins. Then add the **garlic** and **chilli** and cook for 1 minute more. ***TIP:*** Some like it hot but if you're not one of them, just add less chilli!

Add the **vegetable stock pot** to the pan along with the **water** (amount specified in the ingredient list). Bring to the boil, making sure the **stock pot** has dissolved. Simmer for 2 mins, then stir in the **crème fraîche**. Add a good pinch of **salt** and a grind of **black pepper** and bring to the boil again. Lower the heat and simmer for another 2 mins.

Squeeze in some **lemon juice** according to taste, then add the **salmon, broccoli** and **chives** to the pan. Stir gently then take off the heat. Combine with the **spaghetti** and serve in bowls. **Enjoy!**