1

Reserve 1 tablespoon oil from 2 x 120g tins sardines, then pat the fish dry with a paper towel. Remove and discard any large bones from the fish, and break it into chunks, then set aside.

2

Cook the linguine to pack instructions, adding the broccoli, for the last 5 minutes of cooking. Reserve 180ml cooking water, then drain the pasta and broccoli.

3

Meanwhile, heat the oil from the sardines in a large deep frying pan over a medium heat. Add the onion and cook for 10 minutes until golden. Add the kale and cook for 3-5 minutes. Add the sliced garlic cloves and chilli flakes, season and cook, stirring, for 1 minute, until fragrant.

4

Add the sardines to the pan along with the pasta, broccoli, 1 teaspoon grated lemon zest and 1 tablespoon lemon juice. Toss together and cook for 1-2 minutes, adding some of the pasta water to the pan if the pasta seems dry. Divide between plates and top with 20g grated Parmesan to serve.