Heat oven to 200°C/190°C fan/gas 4. Cook the spaghetti following pack instructions and drain. Cut 4 rectangles of baking parchment off a roll, each twice as long as it is wide. Lay them on a work surface. Toss the spaghetti with the grated courgettes and pesto. Divide the spaghetti between the pieces of parchment, then divide the halved cherry tomatoes between each pile.

Slice the salmon lengthways, but keep the fillet together (this will help it cook quicker). Place the salmon on top of the veg and spaghetti and season with a little salt and pepper, Press sideways so the slices move apart a little. You can spread a little pesto into the gap if you like. Drizzle with a touch of **olive oil.

Bring the two longer sides of parchment up to meet in the middle and fold the ends over and over, working down towards the filling, leaving a little room for the steam to expand the parcel. Flatten the seam down and then fold in each end. Use paper clips to hold the folds, if you like. Lift the parcels onto a baking tray and bake for 20 mins. The parcels should puff up as they cook.

Serve each person a puffed parcel in a shallow bowl and snip it open at the table, staying clear of any steam (and removing any paperclips).