- 300g wholemeal pasta shapes
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 2 leeks, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 150ml low-sodium chicken or vegetable stock
- zest and juice 1 lemon, plus extra to serve, optional
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 x 110g cans steam cooked mackerel fillets (we used John West)
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 140g half-fat crème fraîche
- small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Cook the pasta in lots of boiling water following pack instructions. Meanwhile, cook the leeks in the stock until really soft. Add the lemon zest and juice, fish, crème fraîche and parsley and take the pan off the heat.
Drain the pasta, holding back a little of the cooking water, then add pasta to the pan. Mix well and season with lots of black pepper, then add a little of the cooking water if it looks a bit thick.
Divide between four bowls and serve immediately with extra lemon, if you like.