Food

Big Issue Recipe Collection: Jamie Oliver's mackerel spaghetti is comforting and ready in minutes

If you’re after a comforting midweek meal that’s on the table in minutes, this spaghetti dish by Jamie Oliver ticks a lot of boxes

Image: © Devon Jeffs, Jamie Oliver Enterprises Ltd copyright

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.

4. Meanwhile, quickly wipe out the frying pan and place it back on a medium heat
with 2 teaspoons of olive oil and the dried chilli. Add the sliced broccoli stalk and
fry for 5 minutes, or until lightly charred and golden, stirring regularly and adding
small splashes of starchy pasta water, letting it bubble away before adding the
next splash, and adding the sliced garlic for the final minute.

5. Tip in the mackerel (sauce and all), breaking it up with the back of your spoon,
then add 1 tin’s worth of starchy pasta water and leave to simmer for 2 minutes.

6. Add the pasta to the broccoli and mackerel and toss everything together,
loosening with splashes of the starchy cooking water, if needed.

7. Off the heat, finely grate in the cheese, add a good squeeze of lemon juice, then
toss together and season to perfection with sea salt and black pepper.

8. Divide between plates, sprinkling over the crispy breadcrumbs and the reserved
lemon zest, to serve.

EASY SWAPS
– Swap the mackerel for another tinned fish of your choice – tuna or sardines would be
delicious.
– Use whatever dried pasta you’ve got to hand – think fusilli, penne or linguine.

DIETARY INFO:
ENERGY
567kcals 
FAT
19.7g 
SAT FAT
6g 
PROTEIN
24.9g 
CARBS
71.8g 
SUGARS
6.3g 
SALT
1.2g 
FIBRE
6.3g 

*Prices correct at time of creation (January 2024). Recipes © Jamie Oliver Enterprises Limited. 

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