Fill a kettle and boil it. Use a spiraliser to slice the courgettes into spaghetti. If you don’t have a spiraliser, you can use a julienne peeler to peel thin ribbons off the courgettes or just use an ordinary vegetable peeler to peel flat ribbons off them.

Pop the courgetti in a heatproof bowl. Pour in enough hot water from the kettle to cover them. Put them aside to soak for 15-20mins.

Trim the leek and slice a cross into the top so you can open the layers out. Rinse under cold water to get rid of any grit. Finely slice it. Peel and grate or crush the garlic. Rinse the rosemary. Pat dry. Finely chop the leaves from half the sprigs.

Warm 1 tsp olive oil in a deep frying pan or wok. Add the pork escalopes. Fry over a medium heat for 3 mins. Flip. Fry for another 2-3 mins till they’re golden brown. Lift out of the pan. Pop on a plate.

Add the leek to the pan. Season with salt and pepper. Fry over a lowish heat for 5 mins till soft but not too charred. Stir often. If you think it’s sticking, add a splash of water.

Add the garlic and rosemary to the leek. Cook and stir for 1 min. Stir in the chopped tomatoes. Crumble in the stock cube. Half fill the tomato can with water. Add that to the pan with the bay leaf.

Slide the pork back into the pan. Pour in any juices from the plate. Pop on the lid. Simmer for 15 mins till the sauce is thick and the pork is cooked through. Stir it every so often. Taste and adjust the seasoning.

Drain the courgetti. Leave it in the colander for 5 mins. Divide it between two warm plates. Rinse the parsley. Pat dry. Finely chop the leaves. Top the courgetti with the pork and tomato sauce, throwing away the bay leaf. Sprinkle with the parsley. Serve.