Speedy Smoked Mackerel Pasta

Put your cherry tomatoes and courgette on a baking tray with 1 tbsp of olive oil, ¼ tsp of salt and a grind of pepper. Pop them on the top shelf of the oven and roast them for 15 mins. The veggies are done when the tomatoes are soft and the courgettes are cooked but still with a slight bite.

Put 1½ tbsp of oil in a saucepan on a medium heat and add your shallot, garlic and leeks. Cook for about 5 mins until softened then roughly break up your mackerel fillets and add them to the pan along with the crème fraîche and mustard. Give the sauce a good stir to break up the mackerel a little more so everything is nicely combined, then take off the heat.

Add your pasta to the boiling water with half the stock pot and let it bubble away on a rapid boil for about 6 mins until ‘al dente’ (i.e. it is cooked through but there is just a hint of firmness left in the middle).

Halfway through your pasta cooking time, add 4 tbsp of water from your pasta pot to the mackerel sauce, put the pan back on a medium heat and allow the sauce to bubble away for a couple of mins until it is nice and hot, then set aside until your veggies and pasta are cooked.