This speedy fish supper – really simply a tinkering with a cheap jar of fish paste – takes just a few lazy minutes to put together and tastes absolutely divine. The sharpness of the lemon complements the salmon flavour, and the yoghurt lends a creamy subtlety. When I first put this recipe on my blog, over 100 people tried it, admitting disbelief that such simple ingredients could make such a yummy meal – but it does! (For vegan and vegetarian readers, this recipe was published in A Girl Called Jack in 2014 – I have simply updated the prices for accuracy.)

Serves 2 from 33p each:

150g pasta, 10p (32p/500g, Smart Price at Asda)

1 onion, 5p (80p/1.5kg, Farm Stores at Asda)

1 red chilli or pinch of dried flakes, <1p (80p/100g, Natco or KTC brand)

a fistful of parsley, optional

1 tablespoon oil, 2p (97p/1l, Asda)

zest and juice of half a lemon or 2 tbsp bottled lemon juice, 5p (39p/250ml, Asda)

150ml natural yoghurt, 14p (45p/500g, Smart Price at Asda)

1 x 75g jar of salmon paste, 29p (29p, Asda)

Bring a medium saucepan of water to the boil, and add the pasta. Reduce to a simmer and allow to cook for 8 to 10 minutes.

Meanwhile, peel and finely slice the onion, and very finely chop the chilli and parsley. Put into a pan with the oil, lemon zest and juice, and cook over a medium heat to soften.

When the pasta is cooked, remove from the heat and drain. Quickly stir the yoghurt and fish paste into the onions to warm through. Tip the pasta into the pan and coat with the sauce, and serve.

This recipe was published in A Girl Called Jack, with photography by Susan Bell.

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Creamy Salmon Pasta recipe by Jack Monroe

Creamy Salmon Pasta recipe by Jack Monroe

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