Sichuan mackerel noodles

• Sichuan peppercorns1 tsp tsp
• sesame oil↗2 tbsp tbsp
• tahini↗2 tbsp tbsp
• Chinese five-spice½ tsp tsp
• garlic cloves↗2 small

  crushed

• caster sugar↗2 tsp tsp
• reduced-salt soy sauce↗1 tbsp tbsp
• rice vinegar↗1 tbsp tbsp
• chilli flakes↗½ tsp tsp
• medium egg noodles↗140g g
• pak choi↗2

  leaves separated

• purple sprouting broccoli↗100g g

  cut in half

• smoked, peppered mackerel fillets, skin removed2

Step-by-step instructions

1. 1

   Set a large saucepan over a medium heat and toast the peppercorns for 1-2 mins until fragrant, then lightly crush using a pestle and mortar or use the end of a rolling pin and a sturdy bowl. Mix with the sesame oil, tahini, Chinese five-spice, garlic, sugar, soy, vinegar and chilli flakes.

2. 2

   In the same saucepan, add the noodles, pour over boiling water and cook following pack instructions. Add the pak choi and broccoli for the final 2 mins, then drain, reserving a mugful of the cooking water. Mix in the tahini sauce and a decent splash of the reserved cooking water and give it a good stir to coat. Flake in the smoked mackerel and gently fold in, season to taste and serve.