SMOKED HAMMOUR WITH FRESH PESTO LINGUINI & CAPERS

Serves 2, prep time 20 minutes, cooking time 15 minutes

INGREDIENTS

■ 250g of linguini

■ 150g of smoked Hammour fish

■ 3 tbsp of pesto

■ Handful of capers

■ Juice of ½ a lemon

■ 10 basil leaves thinly sliced

■ Olive oil to drizzle

■ Fresh black pepper

METHOD

Cook the linguini as per pack instructions. Once the linguini is cooked, drain and place in a mixing bowl. Add the pesto and mix thoroughly. Next, serve into two pasta bowls, flake over the smoked fish and add the capers. Add a drizzle of olive oil, a squeeze of lemon juice, black pepper and top with fresh basil.

MACKEREL, MUSHROOM and CORN CREAMY PASTA

Serves 4, prep time 10 minutes, cooking time 15-20 minutes

INGREDIENTS

300g of spaghetti

1 diced red onion

10 mushrooms sliced

8 mini sweetcorn

1 cup of single cream

1 vegetable stock cube

1 tsp of smoked paprika

1/2 tsp of cayenne pepper

Salt & pepper

2 smoked mackerel fillets, skin removed Basil leaves to serve

METHOD

Boil a litre of salted water in a deep pan, cook the spaghetti as per pack instructions. In a shallow pan add some oil and saute the sliced mushrooms and onion. Add the cream, sweetcorn, stock cube, paprika, cayenne pepper and season. Reduce the heat and simmer for ten minutes. Remove the spaghetti from the heat and set to one side. Add the spaghetti to the pan and mix into the cream sauce. Break the mackerel fillets over the spaghetti, cover and simmer for three minutes. Finally, remove from the heat and serve topped with sliced basil leaves. __