Pasta twists with tuna, lemon and parsley. Serves 1.

150-200g pasta twists or bows (farfalle)

Half a bunch (4-5) spring onions or a leek<

2-3 tbsp olive oil

185g can of tuna, drained

Grated rind and juice of half a lemon, ideally organic

A handful of fresh parsley or coriander (about 20g), finely chopped

Salt and pepper to serve

METHOD - Bring a kettle of water to the boil, pour into a saucepan and bring back to boiling point. Add a little salt, add the pasta, stir and cook for slightly less than the recommended time on the pack. Trim the ends and top off the leaves off the spring onions and cut in half or quarters lengthways depending on how thick they are then cut across into 4 or 5 pieces to give fine, short shreds (or trim, finely slice and wash the leek).

Heat 2 tbsp of the olive oil in a small pan, add the onion and cook gently for a minute or two until softened. Add the drained tuna, lemon rind and parsley, stir and leave over a low heat. When the pasta is cooked, spoon 3-4 tbsp of the pasta cooking water into the sauce and drain the rest. Return the pasta to the saucepan, tip in the tuna sauce and toss well together.

Serve half the pasta, adding a little extra olive oil, pepper and, possibly, salt to taste. Cool the remainder, cover with clingfilm and refrigerate.

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