Garlic Lemon Fish Pasta

Roughly chop the stale bread to make rustic breadcrumbs. Fry in a large non-stick pan over medium-high heat with 1 tablespoon of olive oil for 3 minutes until crispy, stirring often. Remove and set aside.

Trim the tough end off the broccoli stalk. Cut the florets into small pieces and very finely slice the stalk. Peel and finely slice the garlic. Finely grate the lemon zest and set aside.

Cook the pasta in a pan of boiling salted water according to packet instructions, adding the broccoli florets for the final 2 minutes. Drain, reserving a mugful of starchy cooking water.

Wipe out the pan and return to medium heat with 2 teaspoons of olive oil and the chilli flakes. Add the sliced broccoli stalk and fry for 5 minutes until lightly golden. Add the garlic and cook for 1 minute. Tip in the fish with its sauce, breaking it up with a spoon, then add a tin worth of starchy cooking water and simmer for 2 minutes.

Add the pasta and broccoli florets and toss to combine, loosening with more cooking water as needed. Off the heat, finely grate in the cheese and squeeze over the lemon juice. Season and divide between plates, topping with the crispy breadcrumbs and reserved lemon zest.