Finely slice your garlic. Chop your courgettes into ½ cm thick rounds.

Heat a large sauté pan over a medium heat. Add a generous glug of olive oil, then tip in your garlic. Cook for 1 min until fragrant.

Add all of your courgettes to the pan and give them a good mix so that they are all coated in the oil, and no garlic sticks to the base of the pan.

Cook over a very low heat for an hour and a half, stirring occasionally to prevent them from sticking. Don’t worry if your courgettes break down and lose their shape - this is the point!

Bring a large pan of salted water to a boil. Add your spaghetti and cook until al dente.

Grate your pecorino into a bowl, then add a ladle of pasta water. Mix to combine.

Roughly chop your mint.

Add your spaghetti to your courgettes, along with your mint, pecorino mix and another splash of pasta water. Give it a really good mix with tongs to combine. Zest in your lemon and add the juice, then season the whole mix to taste with salt and plenty of black pepper.

Tong onto plates, then top with a little more pecorino. Serve and enjoy!