M&S recipe inspiration

• 1 head M&S organic broccoli, cut into small florets
• 500g M&S wholewheat penne
• 1 bulb M&S Fennel, sliced
• 400g M&S Select Farms British Cumberland sausages, skins removed, roughly chopped
• 2 cloves garlic, crushed and finely chopped
• 20g M&S grated Parmigiano Reggiano, plus extra to serve
• 25g M&S flat leaf parsley, leaves picked and roughly chopped

1. Blanch the broccoli in a large pan of boiling water for 2 minutes, then remove with a slotted spoon and set aside.
2. Using the same pan, add a pinch of salt to the water and cook the pasta for a minute less than recommended on the packet instructions. Reserve a cup of the cooking water.
3. Meanwhile, heat a tablespoon of olive oil in a large non-stick frying pan over a medium-high heat and add the chopped fennel. Cook the fennel for two minutes before adding the sausage meat. Stir fry for around 5 minutes until the meat and fennel are slightly golden.
4. Add the garlic and cook for another 2 minutes.
5. Add the broccoli and a splash of the pasta cooking water and cook for another 2 minutes.
6. Add the parmesan and the drained pasta. Cook everything together for 1 minute, then serve with more grated parmesan and parsley scattered on top.

“As we move into the colder months of the year, it’s a fantastic time to enjoy M&S organic broccoli grown in Lincolnshire at this time of year, so rich in flavour and delicious alongside those wonderfully tender outdoor bred pork M&S Cumberland sausages to make a hearty meal for all the family.”