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 or lentil pasta, penne (125 g)

Sardine fillets in extra virgin olive oil (about 200g)

Zest and juice of 1 lemon

1 tbsp of capers (drained, or rinsed if in salt)

1 chopped chilli (or 1-2 teaspoons frozen chopped chilli)

1 slice wholegrain bread

2 handfuls of rocket

1 tbsp wild garlic (chopped frozen) or chopped chives

Instructions

• Put a pan of water on to boil. When boiling, add the pasta and cook for the time on the packet.

• While the pasta is cooking, 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 into a small bowl.

• Wipe the pan with a piece of kitchen roll, then put the tinned sardines with their olive oil into the pan. Break them up a bit with a spoon. Put back on the stove, turning down to a low-medium heat.

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

• When the pasta has finished cooking, drain, and toss in the breadcrumbs, then add the lot to the the sardine pan.

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