If making this dish in the autumn or winter, to speed the dish along, heat the olive oil until just warm in a pan, then take off the heat. Add the tomatoes, spring onions, tarragon and Brie. Season with salt and pepper. Alternatively, in the warmer months, a good few hours before serving, in a bowl combine all the ingredients except the spaghetti. Leave to sit for as long as you have until ready to use.

Cook the spaghetti according to the packet instructions, then drain (reserving the cooking water). Add the piping-hot spaghetti to the tomato mixture and toss through until combined; you may need a little of the pasta water or more olive oil to loosen. Garnish with a little extra tarragon.

Tip: To get the best flavour from your tomatoes, keep them in a fruit bowl and not in the fridge.