Serves 6 For the meatballs: Olive oil 500g Pork Bangers 250ml chicken stock 250ml crème fraiche 15g fresh basil, chopped Salt and Pepper For the spaghetti: 4 Tbs olive oil 2 cloves garlic, chopped 1 chilli, deseeded and chopped 600g courgette spaghetti** Parmesanshavings to serve   Heat olive oil, and then pinch tablespoon size chunks of pork bangers out of the casing and roll into balls, discarding the casing. Place meatballs into the pan, and brown on all sides. Add stock to the meatballs, then simmer until the meatballs are cooked through. Remove from the heat, then stir in crème fraiche and basil, season to taste, then set aside. In another pan, heat olive oil, then add the garlic and chilli and saute for 30 seconds. Add the courgette spaghetti, then stir fry for a few minutes until the spaghetti begins to soften. Season to taste then place into serving bowls. Spoon the meatballs and sauce over the spaghetti, then sprinkle with parmesan cheese to serve. **If you can’t find courgette spaghetti at the supermarket, make your own by using a spiralizer