Cod Linguine With Tomatoes & Chilli

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

Pat your diced fish dry with kitchen paper and season them with salt and pepper (unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces), then once the pan is hot, add the diced fish and cook for 6 min, turning once halfway, until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Transfer the cooked diced fish to a plate and reserve the pan

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

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta and set aside until later

While the pasta is cooking, reboil half a kettle

Peel and finely chop (or grate) your garlic

Chop your cherry tomatoes in half

Return the pan to a medium heat (if it's looking a little dry, add a drizzle of olive oil)

Once hot, add the chopped garlic and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min

Add the halved cherry tomatoes with a generous pinch of salt and cook for 2 min further

Dissolve your tomato paste and vegetable stock mix in 200ml [300ml] [400ml] boiled water – this is your tomato stock

Chop your chives finely

Add your Chinese rice wine to the pan and cook for 30 secs, then pour in the tomato stock

Cook for 5-7 min or until reduced to a pasta sauce-like consistency

Remove from the heat and stir through a generous knob of butter with half of the chopped chives (save the rest for garnish!) and a good grind of pepper

Add the drained pasta and diced fish to the sauce and give everything a good mix up – this is your fish pasta with tomatoes & chilli

Tip: If the sauce is too thin, return it to the heat and stir until the sauce sticks to the pasta