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Tinned Sardine spaghetti with kale and topped with herby breadcrumbs.
(Serves a generous portion for 3 people, 4 if serving with salad.)

Recipe :-

- A few good glugs of cold pressed rapeseed oil or olive oil
- 2 cloves of garlic chopped finely
- 1 medium sized red chilli (medium heat) chopped finely
- A few handfuls of British shredded kale
- 2 spring onions chopped finely
- Roughly 10-12 small fresh plum tomatoes or cherry tomatoes sliced in half
- 1x 125g tin of sardines in sunflower oil
- About 1/4-1/2 a pack of 500g spaghetti
- Sea salt to taste
- 1/4 of lemon zest and a small spritz of lemon
- about an egg cup size of the cooked pasta water
- A handful of fresh flat leaf parsley torn roughly
- A few leaves of fresh basil chopped

Breadcrumbs:-
- I used a white tiger bloomer loaf 2 slices But any white bread will do just not with seeds or granary type
- Sprinkling of dried oregano
- 1 garlic clove just bashed and halved
- Sea salt and cracked black pepper

Method:-

Breadcrumbs:-
- Slice your thick bread into chunky croutons.
- In a bowl coat them with some oil, oregano and salt and pepper.
- Heat up a dry frying pan and add your chunks of coated bread and garlic . After a few minutes turning they will toast a nice golden brown.
- Pop into your hand blender/ mixer and blitz until breadcrumbs.
- If you have any left after cooking pop into an airtight container into your cupboard and can use again with pasta or a bake or soup etc.

- In a saucepan bring up to boil your water for the spaghetti, then add in your spaghetti and cook for roughly 7 mins or just till al dente. Drain into a colander
keeping a little water aside. Add a drizzle of oil over the spaghetti.
- In a frying pan add a good glug of oil and bring up to a medium heat, add your garlic, chilli, kale and spring onions.
- After a few minutes add in the pasta water. Allow to cook down a minute or two. And pop in your tomatoes. Cook for a minute or two whilst stiring.
- Add in your sardines and just gently break them up with your hands trying to keep them in 1 inch chunks. Pop in your spaghetti and gently fold over the ingredients.
- Then add your lemon and herbs, again a little stir, and top with breadcrumbs.
- When serving you may want to add a little more breadcrumbs to finish.

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