Crispy sausage orecchiette

30 MINUTES | SERVES 2 | EASY

Look for herby sausages that are already well seasoned, so that you only need a few extra ingredients to make up a hearty plate of food. You can swap out the cavolo nero for savoy cabbage or spinach, and the lentils for haricot or cannellini beans.

herby pork sausages 3

dried chilli flakes º tsp crushed, plus extra to serve

fennel seeds 1 tsp

lemon Ω, grated zest only, plus extra to serve

olive oil 1 tbsp

orecchiette 200g

garlic 2 cloves, crushed

cavolo nero 100g, leaves torn from the stalks and finely sliced pre-cooked brown or green lentils drained

sun-dried tomatoes in oil weight), chopped

hot chicken stock 150ml 100g, 40g (drained

• Squeeze the sausages out of their skins into a bowl and sprinkle over the chilli flakes, fennel seeds and lemon zest. Mix everything together and put to one side.

• Put a large frying pan over a medium heat, then add the oil and sausage mixture. Fry, breaking it down with a wooden spoon into little pieces, for 5-10 minutes or until crisp and golden. Scoop out onto a plate with a slotted spoon, leaving behind any fat for later, and leave to one side.

• Cook the orecchiette in a large pan of boiling, salted water following pack instructions.

• While the orecchiette is cooking, put the frying pan back on the hob and add the garlic. Add the cavolo nero and stir-fry for 1-2 minutes. Scatter over the lentils and sun-dried tomatoes, and toss together. Pour in the hot stock.

• Drain the orecchiette, reserving a cupful of cooking water, and add to the pan with the sausage mixture.

• Toss together, with a little of the reserved pasta water, if needed, and season to taste. Spoon into serving bowls, grate over a little more lemon zest and sprinkle with extra chilli flakes.

PER SERVING 644 KCALS | FAT 16.1G SATURATES 4G | CARBS 89.9G | SUGARS 12.2G FIBRE 11.4G | PROTEIN 29G | SALT 1.1G

Posh Pasta

garlic

Napolina Extra-Virgin Olive Oil 3 tbsp

• To make the hummus, blitz all the hummus ingredients plus 100ml of the chickpea water in a food processor, then season to taste, cover and chill until ready to serve.

• Heat the oven to 220C/fan 200C/gas 7. In a bowl, mix the tomatoes with the olive oil, balsamic vinegar, crushed garlic, salt and freshly ground pepper. Line a baking tray with foil, space out the tomatoes on it and roast for 10-15 minutes or until they’re soft and a little charred.

• Meanwhile, toast the sourdough slices to your liking and top with the chilled hummus, grilled tomatoes and avocado slices. To serve, drizzle with more olive oil, season and garnish with basil.