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Available for over a year

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.