Creamy Smoked Basa & Dill Linguine With Festive Spices

Boil a kettle

Peel and cut the onion[s] in half

Push the cloves into 1 [2] onion half[ves] – this is your studded onion

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat

Add 250ml [500ml] milk to the pan with the smoked basa, dried sage, bay leaf[ves], studded onion half[ves] and a generous pinch of salt and pepper

Cover with a lid and bring to the boil

Once boiling, reduce the heat to medium and cook for 3-4 min or until the basa is cooked through

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

Once the basa is cooked through, transfer it to a plate – this is your creamy smoked basa

Pour the milk from the pan into a jug (save the pan for later!) – this is your spiced milk

Tip: Keep the studded onion in the milk to allow it to infuse further

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

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the cooked linguine, reserving 50ml [75ml] of the starchy pasta water

Add the reserved starchy pasta water to the jug with the spiced milk

Heat the reserved pan with a drizzle of vegetable oil over a medium heat

Slice the remaining onion finely

Once hot, add the sliced onion to the pan and cook for 3-4 min or until softened

Once softened, add 1 tbsp [2 tbsp] flour and cook for 1 min further

Meanwhile, wash the spinach then chop it roughly

Chop the dill finely, including the stalks

Break the creamy smoked basa into small chunks

Once the onion and flour have cooked for 1 min, pour the spiced milk into the pan and discard the studded onion half[ves]

Cook for 3-4 min or until the spiced milk has thickened

Once thickened, stir through the garlic & herb spread, the creamy smoked basa chunks, chopped spinach and chopped dill

Cook everything for 2 min further or until the spinach has wilted – this is your creamy smoked basa & dill