600g salmon fillets, roughly cut
350g potatoes, cut into wee cubes
150g baby spinach
1.3 litres vegetable stock
1 finely chopped chilli
1 chopped onion
2 finely chopped garlic cloves
200g thin macaroni
1 tablespoon olive oil

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Salmon Potato and Pasta Broth Cooking Directions:

1. In a large pan heat the oil and add the onion and cook for 1-2 minutes. Add the garlic, tatties and the chilli. Stir and add the vegetable stock.

2. Simmer until the tatties are almost soft.

3. In a separate pan fully cook the macaroni in boiling water then drain the water.

4. Add the spinach and cooked macaroni to the macaroni pan and mix well. Add this mixture to the tatties and vegetables, then stir in the salmon pieces.

5. Simmer for about 5 minutes or until the salmon is cooked.

6. Serve - delicious with warmed rolls and butter.

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