Fill the kettle and boil it, then pour the boiling water into a large pan. Bring it back up to a bubble and add a large pinch of salt. Drop in the spaghetti and cook for 5 mins.

Meanwhile, cut the salmon into long thin strips. Trim the dry ends off the purple sprouting broccoli and chop the stems into bite-sized pieces, leaves and all. Finely zest the lemon. Rinse 1 tbsp capers under cold water (they can be salty).

When the pasta has cooked for 5 mins, drop the broccoli into the pan and simmer together for 5 mins till the spaghetti and broccoli are tender.

While the pasta and broccoli cook, tip the pine nuts into a small, dry frying pan and toast them on a medium heat for 2-3 mins. Tip out into a bowl.

Juice half the lemon into the empty pine nut pan. Add the lemon zest, capers and half the pot of double cream. Pop on a low heat and bring to a bubble, then turn off the heat.

Just before the pasta is cooked, carefully scoop out a mugful of the cooking water (mind your fingers, or use a ladle). Drain the pasta and broccoli, then tip it back into the pan. Stir the salmon through the warm cream sauce then pour it into the pan of pasta and broccoli. Toss together, trickling in a little of the reserved pasta water liquid if you prefer a looser sauce. Taste and add a pinch of salt or pepper if you think it needs it. Serve the spaghetti in 2 warm bowls, topped with the toasted pine nuts, and with lemon wedges on the side for squeezing.