A Recipe from Bella’s Polytunnel
With all the recent busy-ness at Bride Valley Vineyard – the launch of our still Chardonnay, trade and press visits, the opening of our new tasting rooms and regular vineyard tours coming and going from the main house, my veg garden has become something of a sanctuary. I love to spend time hidden away in my polytunnel tending the seedlings and harvesting the leaves. Right now there are a lot of lovely little greens coming along very nicely and, in terms of both easy growing and delicious eating, you can’t beat rocket. This is a great simple recipe for a quick supper using my favourite leaf.
Pasta with rocket and Sardines for two:
• 160-180 gms spaghetti or linguine
• A tin of sardines or sardine fillets in olive oil
• A pinch of chilli flakes
• A good handful of breadcrumbs
• 3 anchovy fillets
• A whole peeled clove of garlic
• The zest of half a lemon, or a good squeeze of lemon juice
• A tablespoonful of olive oil
• A large handful of rocket
Heat the oil gently in a small frying pan and add the garlic, cooking it slowly to flavour the oil. After a few minutes add the anchovy, chilli flakes and breadcrumbs. Cook slowly, stirring until the crumbs are nicely brown, then strain off the excess oil, discarding the garlic, and return the flavoured crumbs to the pan.
Meanwhile cook the pasta. While it’s boiling add the sardines, slightly broken up, along with some of their oil to the pan of crumbs and reheat gently. Strain the cooked pasta and add it to the frying pan. Last of all, add the rocket, turning it into the pasta until it wilts a little. Season with the lemon juice or zest.and season to taste. A little more olive oil may be needed.