Step 1

Add 300g halved cherry tomatoes to a wide shallow pan. Sprinkle on some flaky sea salt and drizzle on 50ml olive oil. Add 3 cloves of roughly chopped garlic then put 200g spaghetti on top. Grate on the zest of 1 lemon, then add a handful of chopped chard stalks and kale stalks. Pour over 600ml boiling water from the kettle, or enough to just cover the spaghetti.

Step 2

Put the lid on, place the pan over a medium heat and bring to the boil. Once boiling, cook for 6 minutes, stirring occasionally to coat the spaghetti in the sauce and help the tomatoes break down.

Step 3

Add the shredded kale and chard leaves and stir.

Step 4

Cook for a further 4-5 minutes with the lid off until enough liquid has evaporated to thicken the sauce slightly. Once the greens have wilted, stir in a handful of rocket leaves, a handful of coarsely grated Parmesan and a pinch of dried red chilli flakes and cook for 1 minute.

Step 5

To serve, put a spoonful of the sauce in the bottom of each bowl. Twirl on some spaghetti then add some more sauce. Top with some grated Parmesan, a few torn basil leaves and a small pinch of salt.