STORECUPBOARD SPAGHETTI WITH MACKEREL BALLS

Serves 4 freeze mackerel balls only

Takes 35 mins

Cost per serve £1.45

400g tin cannellini beans

200g sliced white bread

1 lemon

2 x 125g tins mackerel in sunflower oil

300g dried spaghetti

2½ tbsp olive oil, plus extra to serve

2 garlic cloves

2 x 400g tins plum tomatoes

80g bag watercress, spinach and rocket

1 In a large bowl, drain and mash the cannellini beans with a fork. Briefly wet the bread with cold water and mash into the beans. Finely grate in the lemon zest, drain and add the tinned fish, then season. Use clean hands to combine well and form into 24 balls.

2 Cook the spaghetti to pack instructions. Drizzle 2 tbsp olive oil into a large frying pan on a medium heat and cook the mackerel balls for 5-10 mins, gently turning until evenly golden.

3 Peel and slice the garlic.

Remove the mackerel balls to a plate while you make a quick tomato sauce. Add the garlic to the pan with the remaining ½ tbsp oil. Fry for a few secs until lightly golden, then scrunch in the tinned tomatoes with clean hands; season. Simmer for a few mins until thickened.

4 Once the spaghetti is cooked, reserve a mugful of pasta water, then drain. Add the spaghetti to the tomato sauce, tossing gently, adding splashes of pasta water until the spaghetti is well coated. Divide between dishes, pop the mackerel balls on top and serve alongside the salad leaves dressed with lemon juice, a little olive oil and pepper.

Each serving

Food Waste Hacks

• Switch out the mackerel for tinned tuna or salmon.

• Use frozen garlic instead of fresh, if that’s what you have.

• Coarsely blitz any leftover bread and fry with garlic and oil to make a crunchy crumb, great for sprinkling on pastas or soups.