“I remember catching a show on the ‘box’ that featured diet tips from a well known English actress, Joan Collins. Expecting not too much, I was pleasantly surprised by the setting, being the South of France, and the fact that dear Joan had a personal chef. They shopped in the abundant markets of Nice and prepared an interesting muscle recipe. Their version had no fat whatsoever.

“That was some time ago and I have cooked the meal a number of times since, each time improvising and embellishing the basic recipe according to what ingredients were around at the time.

“I hope you find this version, necessarily enhanced to our taste using your excellent  Screaming Seeds ‘7 Seas Spice’ mix, to your liking.”

• Heat the oil in a large shallow pan. Add onions and garlic and cook until golden (about 3–4 minutes). Be careful not to burn

• Add peppers. Place the lime halves face down in the pan (this will enhance extracting of juice later). Add tomatoes and mushrooms. Reduce heat to simmer

• Meanwhile bring a pot of water to the boil and add spaghetti. Cook until el dente, drain and cover to keep warm

• Add the stock, vinegar, Screaming Seeds ‘7 Seas Spice’, coriander, juice of the lime and muscles to the simmering vegetables

• Place a lid on the pan and cook for another 5 minutes

• Serve on a bed of spaghetti and garnish with coriander and wedges of lime