… followed by a healthy sprinkle of grated parmesan on each, then whack the whole tray in the oven and set a timer for 20 minutes.

While the parmas are cooking its time to get started on the spag. Hopefully your salted water is merrily boiling away at this point, chuck in your spaghetti and let it cook until soft.

Now at this point I’m going to reveal something, dear reader, it’s going to be hard to hear but if we are both strong and stick together I think we can get through this.

This is the point where I made a mistake.

I know, I know, I’m sorry. I’m more disappointed in myself than you could possibly be.

Basically after I was done cooking the schnitzels I left the frying pan on the heat and forgot about it for a little too long, which meant all of the lovely oils and schnitzel bits that were supposed to imbue the spaghetti sauce with flavour turned to charcoal. It didn’t ruin anything, and I did my best to scrape out the majority of it, but it is visible in the sauce.

So next step is to get your totally not burnt pan, melt up some butter and stir in the full container of cream