Start by using a vegetable peeler to peel the courgette into long, thin ribbons. Finely chop the spring onions and put them to one side with the courgette.

Snap the capellini pasta in half and cook it in a large pan of salted boiling water according to the packet instructions. Capellini is extremely thin and cooks quickly, so keep an eye on it rather than wandering off and forgetting about it.

Before draining the pasta, scoop out a mugful of the cooking water and put it to one side.

While the pasta is cooking, tear the smoked salmon into pieces.

Heat a teaspoon of coconut oil in a frying pan over a low heat and add the salmon.

Grate the lemon zest into the pan, then add the courgette ribbons and chopped spring onions. Stir everything together while the vegetables soften slightly.

Add the capers at this stage if you’re using them.

Once the pasta is cooked, add a splash of the reserved pasta water to the frying pan, then drain the pasta and add it to the salmon and vegetables.

Add the two tablespoons of half-fat crème fraîche and squeeze in the lemon juice. Toss everything together gently so that the crème fraîche and pasta water combine and coat the pasta.

Serve straight away.