Hot Smoked Salmon Spaghetti

Add the wheat spaghetti to your pan of boiling water and cook for 11 mins. Once done, drain in a colander and return to the pan (off the heat). Toss with a little olive oil to stop it sticking together.

Whilst your wheat pasta cooks, put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the broccoli, a pinch of salt and a grind of pepper. Add a splash of water and pop a lid on the pan. Cook until tender, 3-4 mins, then remove the lid and continue frying until the broccoli is a little brown and crispy round the edges, stirring occasionally, 2-3 mins. Transfer to a plate and cover with foil to keep warm.

Lower the heat to medium and add another drizzle of oil to the now empty pan (no need to wash). Add the shallot and cook until slightly softened, 4 mins. Add the garlic, lemon zest and a pinch of chilli (add less chilli if you don't like heat). Cook for 30 seconds

Add the stock powder to the pan along with the water (see ingredients for amount). Bring to the boil and stir to dissolve the stock powder. Simmer for 2 mins, then stir in the crème fraîche and salmon flakes. Add a good grind of pepper and bring to the boil again. Lower the heat and simmer until the salmon is piping hot, stirring occasionally, 2 mins