BROWN RICE SPAGHETTI WITH WILD GARLIC

This recipe is so easy to make after a tough day at work. Sometimes we can get a little carried away with complex flavours or fancy ingredients, but often I find that simpler dishes taste much nicer. This is one of those amazing, memorable meals that combines simple, stunning flavours with comforting spaghetti.

500g Rizopia organic brown rice spaghetti

100ml Lucy Bee coconut oil

2 plump garlic cloves, finely chopped

50g wild garlic leaves (when in season)

Handful of chopped parsley

Himalayan sea salt and ground black pepper

SERVES 4

Heat the coconut oil in a frying pan, add the garlic cloves and gently fry until golden but not burnt, then add salt and pepper to taste.

Meanwhile, cook the spaghetti according to the packet instructions. Transfer to a warmed serving bowl. Tip the garlicky oil onto the spaghetti, then add the wild garlic leaves (if using), chopped parsley, mix well and serve immediately.