Cumbrian chef, Peter Sidwell, shares his culinary secrets and recipes from his Simply Good Family Food cookbook, as well as Cumbrian inspired recipes.
- 390g of dried spaghetti
- 125g of butter salted
- 1/2 red chilli chopped finely and de seeded
- 1 tsp of fennel seeds
- 1 lemon
- 1 tbsp of capers
- 250g sliced smoked salmon from West Cumbria
- 250g of hot smoked salmon from West Cumbria
- Chopped flat leaf parsley
- Black pepper and salt
- Pre heat a large non stick frying pan.
- Cut the lemon in half and place cut side down into the pan, cook until golden brown.
- Add in the butter and turn the heat down to low to allow the butter to melt slowly.
- Add in the fennel seeds, chopped chilli and capers.
- When the lemon is golden and caramelised remove and squeeze out the juice straight into the pan.
- Break up the hot smoked salmon and add to the butter, slice up the smoked salmon and add to the pan.
- Turn the heat off and carefully mix the salmon and butter together.
- Leave to cool then finally add the chopped parsley and season to taste.
- Cook the pasta in plenty of salted boiling water for 9-10 minutes, drain and return to the same pan.
- Add the potted salmon to the pasta and mix together.
- Any remaining salmon left pour into a clean sterile jam jar and keep in the fridge for next time or spread on warm toast.