Fill a large pan with water. Add a pinch of salt, pop on the lid and set on a high heat to come to the boil. Meanwhile, peel and finely chop the onion. Rinse and tear the mushrooms into small pieces.

Put a deep frying pan or wok on a medium-high heat for 2 mins, then add ½ tbsp olive oil and the pork stir-fry strips. Fry, stirring often, for 4-5 mins, till the pork is nicely browned all over.

While the pork fries, peel and grate or crush the garlic. Finely grate the zest from the lemon. Pick the rosemary leaves and finely chop them.

Scoop the pork out of the frying pan and pop it on a plate. Add another ½ tbsp olive oil to the pan and add the onion and mushrooms. Fry, stirring often, for 6-8 mins till the veg have started to soften and look glossy and juicy. While the veg fry, fill your kettle and boil it.

Stir the garlic, lemon zest and most of the rosemary into the veg. Cook and stir for 1 min. Return the pork to the pan with any resting juices from the plate. Crumble in the chicken stock cube. Poor in 250ml boiling water from the kettle, stir to mix, then cover the pan with a lid or baking tray. Simmer for 10-15 mins till the pork is tender and the sauce has reduced by half.

When the pork has 10 mins left, and the water in the large pan is boiling, add the spaghetti and simmer for 8 mins till tender but still with a little bite. Drain the pasta and set aside in the colander.

Turn the heat down underneath the pork pan. Pour half the pot of double cream into the pork and tip in the baby leaf spinach. Stir to wilt the spinach. Let it gently cook for 1-2 mins to warm the cream through. Taste and add a pinch of salt or pepper if you think it needs it.

Add the spaghetti and toss to mix together. Divide the pasta and sauce between a couple of warm plates. Sprinkle over the last of the rosemary and serve with lemon wedges for squeezing.