Takes 15 minutes to prepare and cook, only uses two pans. Get all the ingredients out before you start, as once you get going it's quick!

Serves 2 people

Ingredients

Buckwheat pasta, penne, (112 g)

Wild sardines fillets in extra virgin olive oil, 2 serving (170 g)

1 zest of one lemon (20 g)

1 lemon juiced (30 g)

Capers, canned, 1 tablespoons (5 g)

Chilli (chili), red, raw, 1 chilli, small (10 g)

Old fashioned sourdough spelt bread, 1 slice (48 g)

Rocket, raw, 2 handfuls (70 g)

Chives, 1 tablespoon (2.8 g)

Instructions

Put a pan of water on to boil. When boiling, add the pasta and cook for 1 minute under the allotted time (for al dente).

Put a non-stick frying pan on a medium heat. Whizz the slice of bread in a mini chopper until they are breadcrumbs. Add the breadcrumbs to the frying pan and toast until golden.

Put the breadcrumbs into a separate bowl, wipe the pan, then add the tinned sardines with their olive oil. Put back on the stove, turning down to a low-medium heat.

Grate the zest of a lemon over the pan, add the capers, chives or wild garlic if available, and chopped chilli. Gently sauté.

When the pasta has finished cooking, drain, and toss in the breadcrumbs, before adding to the sardine pan.

Add the rocket, the juice of the lemon and a drizzle of extra virgin olive oil. Toss together, then serve.