Lemon pepper mackerel pasta
Ingredients
- 300g wholemeal pasta shapes
- 2 leeks thinly sliced
- 150ml low-sodium chicken or vegetable stock
- zest and juice 1 lemon plus extra to serve, optional
- 2 x 110g cans steam cooked mackerel fillets (we used John West)
- 140g half-fat crème fraîche
- small bunch parsley chopped
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