Meat Free Week Info

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+ Ingredients

1 packet spaghettini, cooked al dente
200gms samphire, picked and washed
2 cloves garlic, finely chopped
1 long red chilli, finely sliced
Maldon sea salt & ground black pepper
½ lemon
200gms day old bread, torn into chunks about 2cm x
50mls extra virgin olive oil
1 lemon, zest and juice of ½
100mls white wine
1 clove garlic, finely chopped
1 teaspoon Maldon sea salt

½ bunch thyme, picked and chopped

+ Method

Pre heat oven to 140 degrees. Place bread in a bowl and add everything except the lemon zest. Massage the oil, wine and lemon into the bread so i t totally absorbs it. Place on a baking tray and cook for about 20 minutes, until cooked through. Allow to cool, add lemon zest and place in food processor and pulse to chunky breadcrumbs.

Place a pan over medium heat with a glug of olive oil. Add garlic, chilli, salt and pepper. Lightly blanch the samphire for about 1 minute, drain and a dd to pan with garlic and chilli. Add pasta, toss to combine. Squeeze over lemon. Divide amongst 4 plates and generously scatter over pangratata.

Serve immediately.