BUY PASTA RECIPES

Steps:

• 1. Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
  2. Finely slice the remaining stalks, discarding the woody ends.
  3. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  4. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
  5. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
  6. Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
  7. Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.

Steps:

• 1. Chop the broccoli florets off the stalk.
  2. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es).
  3. Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
  4. Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later.
  5. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper.
  6. Stir and fry while you peel and finely slice the garlic and onions.
  7. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally.
  8. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan.
  9. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
  10. Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes.
  11. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
  12. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.