Serves 2 to 3.

This recipe is taken from one of my favourite cookbooks The Archers’ Cookbook. For any Archers’ fans this is one of Jennifer’s recipes that she sent to Alice who was away at University.

Ingredients.

200 grams Fiorelli pasta (but any pasta you have will do)

1 crushed garlic clove (I use a jar of ready crushed garlic to make it easier)

1 large lemon (Or you can use lemon juice from a bottle)

4tbsp creme fraiche

115 grams of poached salmon (I buy ready cooked salmon fillets to make life easy)

A few sprigs of fresh parsley, chopped (or dried parsley if easier)

Grated parmesan cheese (Again to make life easy I buy ready grated)

Method.

To cook pasta I use a colander insert that you fill with pasta and place in the saucepan before adding the boiling water, this makes it so easy to drain the pasta once it’s cooked as you just have to lift the colander out of the water.

1. Cook the pasta in boiling salted water for approximately 15 minutes.

2. Heat the creme fraiche and zest of the lemon (or lemon juice if using instead) over a low heat.

3. Add the crushed garlic and season with plenty of pepper, then continue heating until hot and bubbly.

4. Drain the pasta into a serving bowl and toss immediately with the sauce.

5. Add the chopped parsley.

6. Break up the salmon into bite-sized pieces and stir the bowl well again.

7. Serve immediately scattered with the parmesan cheese and more black pepper if desired.