3/4 packet of spaghetti (I love my natural multicoloured carrot and spinach-infused spaghetti that just makes the dish more interesting, but normal spaghetti or even linguini is fine)

1 head of broccoli chopped into small quarters

5 heads of garlic, peeled and ‘bashed’ to flatten and break up

1 bullet chili, finely chopped (leave this out if you are feeding kids)

2 eggs well beaten

250 ml of fresh double cream

Salt and black pepper for seasoning

1 tsp of Cajun seasoning powder

A splash of olive oil or truffle oil to finish

1 bunch of parsley finely chopped

200 gms fresh Parmesan

Chop the brocoli into small, even-sized chunks.

Bring a large saucepan of water to boil, adding 1/2 tsp salt and a good glug of oil. Once the water comes to a rolling boil, throw in the spaghetti, the broccoli and the garlic cloves. Let this cook for 9 minutes or until the spaghetti is cooked, and if it is too al dente, then cook for a further 3 minutes.

In the meantime, combine the cream, beaten eggs, salt and pepper, Cajun spice and bullet chilli.

Drain the spaghetti/ broccoli/ garlic mixture and reserve the stock.

Now very quickly, take a flat wooden spoon and ‘whip’ the spaghetti, mashing the larger pieces of broccoli against the sides of the pan, breaking them down completely.

Now add the cream mixture, stirring in well.

Add 1 ladle full of the reserved stock, stir in well.

Add the parsley and generously grate over the Parmesan. Finish with a final trickle of truffle oil if you have some, otherwise use a good quality extra virgin olive oil.