Put a large pan of salted water on to boil. Peel and thinly slice the red onion and slide it into a salad bowl. Cut the tomatoes into thin wedges and add them to the bowl. Pour in 1 tbsp balsamic vinegar and 1 tsp olive oil. Season with salt and pepper, stir and set aside.

Spoon half the pot of crème fraîche into a small bowl. Peel and grate in the garlic. Grate in the lemon zest. Finely grate in most of the cheddar (save a pinch or 2 for serving). Crack in the eggs. Add a pinch of salt and pepper and stir with a fork to combine.

Peel and finely chop the shallots. Strip the kale leaves off their stalks and finely shred the leaves. When the water is boiling, add the spaghetti. Simmer for 8-9 mins, till the pasta is tender but still has a bit of bite. Drain the spaghetti.

While the spaghetti cooks, warm 1 tsp olive oil in a large frying pan on a medium-high heat. Add the shallots with a pinch of salt and pepper. Stir and cook for 2 mins, till a little browned. Add the kale to the pan and cook for 3 mins to wilt it.

Add the spaghetti to the frying pan. Add the cheesy crème fraîche mixture and toss together till the sauce thickens and coats the pasta.

Add the rocket to the salad bowl and fold through. Divide the spaghetti between a couple of plates and serve topped with the reserved cheddar, with the balsamic salad and wedges of the zested lemon on the side.