Here I’m embracing ingredients that are often wasted by bigging up broccoli stalk (it’s
just as delicious as florets – trust me) and turning stale bread into golden, crunchy
breadcrumbs. Plus, I’m swapping fresh fish for tinned mackerel: it’s similar to tuna, but
actually has higher levels of omega-3 and omega-6. If you’re after a comforting
midweek spaghetti that’s on the table in minutes, this ticks a lot of boxes.
SERVES: 2
TOTAL TIME: 15 MINUTES
COST PER PORTION: 88p*
1 slice of stale thick white bread (100g)
olive oil
half a head of broccoli (180g)
2 cloves of garlic
half a lemon
150g dried spaghetti
half a teaspoon dried chilli flakes
1 x 125g tin of mackerel in tomato sauce
30g mature Cheddar cheese
1. Roughly chop the stale bread to create rustic breadcrumbs, then place in a large
non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook
for 3 minutes, or until crispy, stirring regularly, then tip into a bowl for later.
2. Trim the tough end off the broccoli stalk. Cut the florets into small, delicate pieces
and very finely slice the remaining stalk. Peel and finely slice the garlic. Finely
grate the lemon zest and put aside for later.
3. Cook the spaghetti in a pan of salted boiling water according to the packet
instructions, adding the broccoli florets for the final 2 minutes, then drain,
reserving a mugful of the starchy cooking water.