sieve, large frying pan, large 2lt saucepan, colander, 2 x mixing bowls and serving dish

3 tbsp olive oil
1 tbsp lemon juice
1 egg
100g cucumber, grated
50g frozen peas
125g smoked mackerel
125g FREEE Organic Red Lentil Penne
salt and pepper

Smoked Mackerel Sauce

1. Measure the oil and lemon juice into a small bowl and season with salt and pepper.
2. Hard boil the egg.
3. Grate the cucumber into a sieve standing over an empty bowl. 
4. Put the frozen peas into another bowl and cover with boiling water.
5. Remove and discard the mackerel skin then break the fish into 3cm/1¼” chunks. 

Cooking Red Lentil Penne Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 
7. Tip the pasta back into the pan.

Red Lentil Penne with Smoked Mackerel Sauce

1. Stir the prepared oil and vinegar, tip it onto the pasta and stir to combine.  
2. Press the cucumber draining in the sieve then tip it into the pan.
3. Drain the peas and add them.
4. Add the mackerel chunks and stir to combine.
5. Shell the hard-boiled egg, cut it into quarters.
6. Tip the pasta into a serving dish and place the egg quarters on top.
7. Serve warm or cold.