A quick, wholesome pasta dish made with ASC labelled salmon, fresh herbs, and a light crème fraîche sauce. Ready in 20 minutes – simple, tasty, and full of goodness for the whole family. 

1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.  
2. Meanwhile, season the salmon fillets with pepper and a drizzle of olive oil. Pan-fry for 3–4 minutes on each side, or roast in the oven at 200°C for 10–12 minutes, until just cooked through. Set aside to rest, then flake into large chunks
3. Melt the butter in a pan over a medium heat. Add the onion and garlic, cooking gently until softened. Stir in the peas and crumble in the stock cube with a splash of water. Simmer for 3 minutes.  
4. Add the crème fraîche, season with salt and black pepper, and warm through gently without boiling. Stir in the spinach until just wilted.  
5. Drain the pasta and toss it through the sauce. Divide between plates, top with the flaked salmon, and finish with fresh herbs and a squeeze of lemon, if you like.  

Korshags’ twist on carbonara with egg yolk and Parmesan – but using cold-smoked salmon instead of smoky bacon.

1. Cook the pasta in salted water until al dente. Drain, reserving about 200ml of the pasta water. 
2. Finely chop the garlic and gently fry it in the olive oil over low heat in a large frying pan for a couple of minutes. 
3. Whisk together the egg yolks, Parmesan, and 50ml of the reserved pasta water. 
4. Cut the salmon into small pieces. 
5. Add the cooked pasta to the pan with the garlic oil. Over the lowest heat, quickly stir in the egg mixture. Gradually add more reserved pasta water, a little at a time, until the sauce reaches a creamy consistency. Remove from the heat, stir in the salmon, and season with salt and plenty of black pepper. 
6. Top with chives and extra Parmesan before serving. 

1. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to packet instructions.
2. Drain the pasta and return to the pan, reserving some of the cooking water.
3. Heat a large skillet until medium hot. Add the olive oil and shallots and garlic and cook gently for 2-3 minutes until just softened.
4. Stir in the clams and white wine and bring to a simmer.
5. Cover with a lid and simmer for 2-3 minutes until the clams have opened.
6. Stir in the drained spaghetti and parsley and season with black pepper.
7. Stir well until combined, adding a little pasta water if necessary.
8. Divide between serving plates and serve straightaway.

1. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions.
2. Drain the pasta and return to the pan, reserving some of the cooking water
3. Meanwhile, heat a frying until hot, add half the oil and the salmon and fry on each side for 2 minutes then remove and set onto a plate to rest.
4. Return the pan to the heat, wipe it out, then add the remaining oil and the shallot. Fry for a couple of minutes until just softening then add the cherry tomatoes and fry for 2-3 minutes until softened.
5. Stir in the Boursin and crème fraiche and cook over a gentle heat until melted.
6. Stir in a little pasta cooking water and the spinach leaves and cook gently until the spinach has wilted.
7. Stir the tagliatelle and ¾ of the chives into the sauce, season and mix until coated.
8. Carefully flake the salmon into the pasta and stir to combine.
9. Serve straight away with the last of the chives.

1. Place noodles in a bowl, cover with boiling water, and let soften for 5-7 minutes. Drain.  
2. Heat a pan over medium heat, add laksa paste and a splash of coconut milk, and fry for 3-4 minutes until fragrant.  
3. Pour in the remaining coconut milk and stock. Stir and simmer for 2 minutes.  
4. Add mange tout and prawns, cooking until heated through, then stir in the beansprouts.  
5. Divide noodles into bowls and ladle over the laksa.  
6. Garnish with spring onion, red chilli, cucumber slices, and fresh coriander.  
7. Serve with a lime wedge and enjoy!