Creamy Smoked Mackerel Tortiglioni With Chilli & Lime

Boil a kettle

Add your pasta to a pot of boiled water with a large 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, reserving a cup of the starchy pasta water

Peel and slice your shallot[s] finely

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) your garlic

Grate your Italian hard cheese

Peel the skin off your smoked mackerel fillet[s] and discard

Tear the smoked mackerel into rough, bite-sized pieces

Once the pasta is almost done, reboil a kettle

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

Once hot, add the sliced shallot, chopped garlic and chopped chilli (can't handle the heat? Go easy!) and cook for 1-2 min or until softened

Wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold running water until it's cool

Once cool, squeeze as much water out as possible and chop roughly

Add the chopped spinach and smoked mackerel pieces to the pan with the drained pasta and a big splash of the starchy pasta water, then cook for 1-2 min until the fish is warmed through

Add your soured cream and a squeeze of your lime[s] to the pan with your vegetable stock mix and grated Italian hard cheese

Season with a pinch of salt and a generous grind of black pepper and give everything a good mix up until fully combined and the sauce begins to stick to the pasta– this is your creamy smoked mackerel tortiglioni with chilli & lime

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

Cut the remaining lime into 1 wedge per person