Following the spiraliser instructions or julienne peeler, spiralise the courgette into strips.

In a large saucepan, heat some butter with the garlic very gently and then add the courgette and warm through – just two minutes is all it takes; you don’t want mush or browning of any kind. Squeeze with lemon juice, season and serve straight away. You can toss the vi-coise through it and serve or just sprinkle on top.