Spicy Salmon & Tomato Farfalle

Boil a kettle

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

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

Once done, drain the farfalle and set aside

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Chop your tomato[es] roughly

Peel and finely slice (don't chop!) your garlic

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

Once hot, add the sliced leek and sliced garlic to the pan with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 3-4 min or until softened

Once softened, add the chopped tomato and most of your chilli flakes (can't handle the heat? Go easy!)

Cook for 1 min or until fragrant

Once fragrant, add your finely chopped tomatoes, vegetable stock mix and dried oregano

Cook for a further 3-4 min or until it's slightly thickened

Once the sauce has slightly thickened, add the salmon flakes

Season with a generous grind of pepper and cook for 2-3 min or until the salmon is warmed through

Add the drained farfalle to the pan and stir it all together – this is your salmon & tomato farfalle