Method

1. To make the sauce, add the oil to a small saucepan and put on a medium heat. Add the onion and sweat until translucent. Add the garlic and cook for two minutes, then add the tomato puree, cooking for a further two minutes before adding the chopped tomatoes. Simmer for 20-30 minutes, then add the chopped basil, season with salt and pepper (you can blend this sauce now or use as is).

   
   

2. For the courgette “spaghetti”, wash the courgettes and dry, cut both ends off. If you have a julienne cutter, use this to form the spaghetti; if not, you can cut into thin strips and then cut the strips into long spaghetti strands, blanch in boiling water for 30 seconds, cool then set aside.

3. To make the salmon Gremolata, first chop the parsley, then add the zest, grated garlic, salt and pepper and place in a small bowl. Take the skin off the salmon, then cut the salmon open to make one long piece of salmon, with the dark meat side up. Sprinkle the Gremolata along the length of the salmon fillet, then roll into a roulade. Place on to some baking parchment and cook in a fan oven for 20 minutes at 180°C.

4. To finish the courgette spaghetti, heat a pan and add some butter or olive oil. Add the courgette and toss in the hot butter until cooked through (this will only take a couple of minutes). Season with salt and black pepper and add a small squeeze of lemon at the end.

5. To plate up, add a couple of spoonsful of sauce in the centre of the plate, place the courgette spaghetti on top of the sauce, then place your roulade on top. Serve with a crisp salad or some baby buttered boiled potatoes.