Mackerel, Sweetcorn and Broccoli Pasta Infusion

Method

Roughly chop, or blitz in a food processor, the stale bread to form coarse breadcrumbs. Heat half a tablespoon of vegetable oil in a large non-stick frying pan and add the breadcrumbs. Cook over a medium to high heat for 3 minutes, or until crispy, stirring regularly, then tip into a bowl for later.

Trim the tough end off the broccoli stalk. Cut the florets into small pieces and very finely slice the remaining stalk.

Cook the pasta in a pan of boiling water according to the packet instructions, adding the broccoli florets and frozen sweetcorn for the final 5 minutes. Drain the pasta, broccoli and sweetcorn, reserving a mugful of the starchy cooking water.

Meanwhile, quickly wipe out the frying pan and place it back on a medium heat with the remaining vegetable oil and the dried chilli. Add the sliced broccoli stalk and fry for 5 minutes, or until lightly charred and golden, stirring regularly. Add the crushed garlic for the final minute.

Tip in all of the tinned mackerel, including the sauce, breaking it up with the back of your spoon. Using the empty mackerel tin as a measurement guide, pour in one tin’s worth of starchy pasta water and leave to simmer for a couple of minutes.

Add the pasta, broccoli florets and tinned sweetcorn to the mackerel mixture and mix everything together, loosening with splashes of the starchy cooking water, if needed.

Off the heat, add the cheese and a splash of lemon juice, toss together and season to taste with black pepper.

Divide between plates, sprinkling over the crispy breadcrumbs to serve.