Creamy Harissa and Olive Linguine

Heat the oil for the breadcrumbs (see pantry) in a large frying pan on medium-high heat.

Once hot, add the lemon zest, half the lemon juice and the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. Watch closely so that it doesn't burn.

Once cooked, set aside in a small bowl and cover to keep warm. Wipe the pan clean and set aside for later.

Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

When boiling, add the linguine to the water and bring back to the boil.

Cook until tender, 10-12 mins.

Meanwhile, return the frying pan to medium-high heat with a drizzle of oil.

Add the tomatoes and olives. Lightly crush the tomatoes with the back of a spoon to release the juices. Fry to soften, 3-4 mins. Add the garlic, fry for 1 min.

When the linguine has 3-4 mins left, add the broccoli to the linguine saucepan and cook for the remaining time.

Once cooked, drain both in a colander and return to the saucepan. Drizzle with oil and stir through to stop from sticking together.

Once the tomatoes and olives have softened, stir in the harissa, chermoula spice mix, vegetable stock paste and single soya, then simmer for 5 mins. 

Next, add the remaining lemon juice, half the parsley, the cooked broccoli and linguine to the creamy harissa sauce. Season with salt and pepper.