Courgette Spaghetti With Nutballs

Put the sliced mushrooms in a bowl, add the marinade ingredients and stir well. Set aside for a minimum of one hour and, ideally, a maximum of six hours.

Rinse the soaked walnuts and put them, along with the pumpkin seeds, carrot, onion, Italian herbs and ground flaxseed, into a food processor with an S-blade. The amount of flaxseed you need depends on long the mushrooms were marinated for – if there's only a small amount of liquid, add 35g of the flaxseed, but if your mushrooms are drowning, add 50g.

Finally, add the mushrooms and their marinade into the blender. Pulse until the mixture is well combined, then scrape down the side of the bowl and process the mixture to a paste.

Using your hands, roll the mixture into balls of any size you like, but note that the larger they are, the longer it will take to dehydrate them. Distribute the balls across dehydrator mesh trays and dehydrate at 48°C for eight hours. Pop all the bolognese sauce ingredients into a food processor and blend into a sauce.

Create a bed of courgette noodles on each plate. Add a generous helping of the sauce over the noodles, then assemble a few nut balls on top and garnish with basil leaves to serve. Alternatively, mix the noodles with the sauce and set aside to soak up the flavours for one hour before serving with the nut balls. This version is less photogenic, but the noodles taste even better!