SALMON SPAGHETTI

INGREDIENTS

400g linguine

300g tenderstem broccoli, cut into bite-sized pieces

100ml crème fraîche

3 tbsp mixed herbs, chives, parsley and dill

juice 1/2 lemon, plus extra for serving

2 x 110g packs oak-roast salmon flakes

METHOD

1. Bring a large pan of water to the boil, add the pasta to the pan and cook according to the pack instructions, adding the broccoli for the last 2 minutes of cooking.

2. Drain well, reserving a little of the cooking liquid.

3. Return the pasta and broccoli to the pan, add the crème fraîche and herbs and toss together with some tongs. Add the lemon juice and a splash of the reserved cooking liquid – just enough to create a silky sauce.

4. Gently stir in the salmon and season to taste. Divide among four bowls and serve with an extra wedge of lemon.