1 x 100g British smoked mackerel fillet<span class="strong">†</span>
1 soft cheese pot (50g)<span class="strong">†</span>
1 Dijon mustard pot (18g)<span class="strong">†</span>
35g Italian hard cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
849 kJ 203 kcal
2755 kJ 660 kcal
Fat of which saturates
7 g 3.1 g
22.6 g 10.1 g
Carbohydrate of which sugars
24.9 g 2 g
80.9 g 6.4 g
Fibre
1.4 g
4.5 g
Protein
11 g
35.7 g
Salt
0.64 g
2.08 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, fish, milk, mustard)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the tortiglioni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the tortiglioni for 10-12 min or until cooked with a slight bite
Once done, drain the tortiglioni, reserving a cup of the starchy pasta water
2
Meanwhile, peel and finely chop (or grate) the garlic
3
Peel the skin off the smoked mackerel and discard, and then tear the smokedmackerel into rough, bite-sized pieces
4
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
5
Once the tortiglioni is almost done, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped garlic and chilli (can't handle the heat? Go easy!) and cook for 30 secs
Add the shredded kale and smoked mackerel pieces and cook for 30 secs further
6
Add the drained tortiglioni to the pan with a big splash of the starchy pasta water, then add the Dijon mustard, soft cheese, the juice of 1/2 [1]lemon and half the grated Italian hard cheese (save the rest for later!)
Season with a pinch of salt and a generous grind of black pepper and give everything a good mix up until fully combined and the sauce begins to stick to the pasta
Tip: Add a splash more starchy pasta water if your sauce is looking a little dry
7
Meanwhile, cut the remaining lemon into wedges
8
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