I’ve fallen in love with tinned fish again! Not only is it packed full of healthy Omega 3 but it’s also low calorie, low in unhealthy fats, delicious and so incredibly convenient.

And there are a huge array of flavour variations out there. Next time you’re in the supermarket just have a look at what’s on offer, then see what you can compliment the flavours with.

This all works beautifully together and within minutes you’ve got a scrumptious dinner for two.

Serves 2.

3 tbsp pine nuts
140g dried pasta
1/2 tsp olive oil
2 garlic cloves, minced
125g tin of mackerel in olive, red pepper and herbs (or equivalent flavours)
25g golden sultanas
1-2 tbsp capers, rinsed
2 large handfuls of spinach
1/2 lemon, juice and zest
Seasoning

Toast the pine nuts in a dry frying pan over a medium heat. Leave to cool.

Cook the pasta in salted water until just done and still firm (al dente). Drain, reserving a ladle full of the cooking water.

In a large shallow pan add the oil and over a medium heat fry the garlic for a minute or two, until fragrant.

Add the cooked pasta and the lemon juice, stir through then add the mackerel, sultanas, capers and pine nuts, combine, taking care not to break up the mackerel too much.

Add the reserved cooking water (about 100ml) and the spinach and stir until the spinach starts to wilt.

Season with salt and peppers taste, divide into two bowls and scatter over the lemon zest.