Firstly, prepare your courgetti. Cut both ends of your courgette and attach to your spiraliser. Turn the handle to produce the "spaghetti", stopping periodically and detaching the strands to keep it a manageable length. Repeat with the other courgette and set aside.

Next prepare your veg. Chop the red pepper, aubergine, red onion, leek and tomatoes into small chunks.

Add all of the veg apart from the tomatoes to a frying pan on medium heat and cook for 5 minutes. Add half of the chopped garlic and fry for a further minute.

Add the oregano, cayenne pepper and a dash of Worcestershire sauce. Then add the fresh and tinned tomatoes, giving everything a good stir. Bring to the boil and then turn down to a simmer. Season with salt and fresh black pepper.

In a separate frying pan add the king prawns and the remainder of the garlic. Fry on a medium to high heat for 2-3 minutes or until the prawns become pink and opaque.

In a sauce pan add the courgetti and a splash of olive oil and cook on a medium heat for a couple of minutes. Season with salt and fresh black pepper.

Time to plate up - grab a good sized portion of the courgetti and place it in the middle of the plate. Add some of the vegetables, then top with prawns.

Serve and enjoy!