Food for eating.

I am a HUGE fan of Waitrose...it's got to be the most ethical supermarket (if that's not a total oxymoron) and it certainly has some fabulous produce, producers and a good take on provenance. Not to mention it's kept both my mother and brother off the streets, for which two communities, at least, are very grateful.

However, one of the best thing to come out of the hallowed portals of 'the mighty W' (as we fondly refer to it) is their freebie magazine 'Seasons'. With fewer so called 'advertorials' than other supermarket booklets it is crammed full of recipes and I've had great fun working my way through them over the last year.

Sausage and Chesnut Caserole, Blueberry and Almond Sponge Cake, Butternut Squash, Sage and Goats Cheese Risotto have all been particular favourites but last night we reached new culinary heights with Smoked Salmon, Pea and Wasabi Linguine. I have only one things to say. Try it!

Instructions:

Add 400g Waitrose Linguine to a pan of boiling water. Cook for 5 minutes, then add 100g frozen Waitrose Petits Pois and cook for a further 2 minutes. Drain the pasta and peas. Whisk 300ml half-fat crème fraîche and 1-2 tbsp Yutaka Japanese Wasabi Paste together in the pasta pan and return it to the heat. Add a 170g pack Waitrose Scottish Smoked Salmon Trimmings and the drained pasta and petits pois. Toss together until the salmon is opaque. Serve immediately with a crisp green salad and lemon wedges to squeeze over.