Vegetables: Preheat the oven to 200ºC fan bake. Slice 1 punnet of cherry tomatoes in half and slice 1 courgette into rings, then toss with 2 tsp olive oil, 1 tsp salt and 1 tsp crushed garlic. Spread on a lined baking sheet and bake for 20 minutes.

Chicken: Heat 2 tsp olive oil over medium heat in a large pan. Slice 1 large chicken breast into thin strips and season with 1 tsp paprika, 1 tsp salt and 1 tsp mixed herbs. Cook the chicken in the pan for 5-6 minutes or until cooked, then remove.

Pasta: Bring a large pot of water to a boil and cook spaghetti as per instructions. Drain when al dente.

Sauce: Using the chicken pan, reduce the heat to low and add the zest of 1 lemon, 1 tsp crushed garlic, and 4 tbs butter and mix well. Remove from the heat.

Finish off: Add cooked pasta to the pan with butter/lemon/garlic and toss gently. Serve by plating up pasta, spooning over roasted vegetables and topping with sliced chicken, and torn burrata if desired.