Crispy ‘chorizo’, olive & courgette bucatini with lemon & feta

Preheat the oven to 200°C, gas mark 6. Spread the courgettes out in a single layer on a baking tray, drizzle with 1 tbsp oil and season, toss to coat and roast for 25-30 minutes, turning once, until golden.

Meanwhile, heat a large frying or sauté pan with 1 tbsp oil over a medium-high heat, then add the ‘chorizo’. Fry for 2-3 minutes, turning once, until crisp and golden. Reduce the heat to medium-low, add the garlic and olives and fry, stirring for a couple of minutes until the garlic is fragrant. Set aside.

Boil the pasta according to pack instructions. Once al dente, transfer a ladleful of the cooking water to the ‘chorizo’ pan before draining the pasta. Tip the pasta into the ‘chorizo’ and put back over a medium-high heat. Toss the pasta around in the pan for a couple of minutes until the water evaporates and the pasta is glossy.

Once the courgettes are cooked, toss them through the pasta with the lemon juice, feta and basil, then season lightly – the olives and feta will be salty. Divide between bowls, scatter with the lemon zest and drizzle with the extra virgin olive oil. Serve immediately.