Prep time:

Cooking time: 20 minutes

Total time:

Serves: 4

400g Dried linguine or spaghetti

100g Jar anchovy fillets in oil

200g Kale, shredded

75g Chopped walnuts

1 Red chilli, chopped

4 Garlic cloves, crushed/minced

Grated zest and juice of a lemon

150ml Soured cream

200g Parmesan (50g shaved, rest grated)

This is a light, but filling and nutritious pasta dish. Anchovy brings a subtle, salty umami taste (undetectable as anchovy), and underpins the flavours – but leave out if you want to make this a vegetarian option.

  1. Put water on to boil for the pasta, then while the linguine is cooking, gently fry the anchovy fillets (which will melt away into the pan), garlic and chilli for three minutes or so.
  2. Add in the kale (if using older leaves, you may want to steam them lightly first) and cook for a further 5 minutes.
  3. Add the other ingredients and mix thoroughly.
  4. Strain pasta once cooked and combine with sauce. Serve with shaved Parmesan.

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...