Fill your kettle and boil it. Set a large pan on a high heat, pour in the water from the kettle (top it up with a little extra water if it’s not quite enough to fill the pan) and add a pinch of salt. Pop on a lid – or use a baking tray if you don’t have a lid – and bring to the boil.

While the water is coming to a boil, halve the chilli and scrape out the seeds and white pith if you prefer less heat. Finely chop the chilli. Peel and finely chop the garlic. Finely grate the zest from the lemon.

Warm a large frying pan or wok on a high heat for 2 mins. Add 1 tbsp olive oil and the pork stir-fry strips. Fry, stirring often, for 4-5 mins till the pork is browned all over.

While the pork cooks, check the water. It should be boiling by now, so add the spaghetti and simmer for 8 mins till the pasta is tender but still has a little bite to it.

Add the chilli, garlic and lemon zest to the pork. Squeeze in the juice from half the lemon. Cook and stir for 2 mins till the pan smells fragrant. Turn the heat down to low and add the crème fraîche. Gently warm through for 2-3 mins. Take the pan off the heat. Taste and add a pinch of salt or pepper if you think it needs it.

Drain the spaghetti and add it to the creamy pork sauce. Toss to mix. Divide the pork and spaghetti between 2 warm plates. Top each with a handful of rocket and serve.