Berbere Mackerel & Pepper Tortiglioni With Marinated Feta

Boil a full kettle

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced onion and pepper strips and cook for 5-6 min or until the veg is softened

Add your tortiglioni to a pot of boiled water with a small pinch of salt and bring to the boil over a high heat

Cook the tortiglioni for 7-9 min or until cooked with a slight bite, then drain it, reserving a cup of starchy pasta water

Reboil half a kettle

Once the veg is softened, add the chopped garlic and your berbere seasoning to the pan and give everything a good mix up

Cook for a further 3-4 min or until fragrant

Meanwhile, remove the skin from your smoked mackerel fillet[s] and discard, then tear the mackerel into rough pieces

Once fragrant, add the mackerel pieces and chopped tomatoes to the pan with your vegetable stock mix and 100ml [130ml] [150ml] boiled water

Give everything a good mix up and cook for a further 4-5 min or until the sauce has thickened and the mackerel is warmed through – this is your berbere mackerel sauce

While the sauce is thickening, chop your coriander finely, including the stalks

Crumble your feta

Add the chopped coriander and crumbled feta to a small bowl with a generous drizzle of olive oil and crack of black pepper – this is your marinated feta

Once the sauce has thickened, add the drained tortiglioni to the berbere mackerel sauce and give everything a good mix up – this is your berbere mackerel & pepper tortiglioni

Tip: Add a splash of reserved starchy pasta water if your sauce is looking a little dry