Pit Stop Pasta

And a rocket salad with figs and pecorino

Armed with four full-to-the-brim bags, I arrived in London last Saturday for a grand total of five days before flying to Vancouver for the autumn. After being away for two and a half months, this obviously involved meticulous planning, returning to my usual habit of existing in two hour blocks. Coffees, birthday lunches, dinners at mine, London Design Festival parties, bookings at two restaurants beginning with J, meetings, fringe trims, laptop repair journeys, lots of cycling between De Beauvoir, Shoreditch, Highbury and Stoke Newington. On Sunday night, two friends came over and I had a grand total of two garlic cloves in the fridge. No time to shop. Chloe, who had been staying in my flat whilst I was in her house in Penzance, had left a packet of fettucine, a jar of miso and some Mutti tins of chopped tomatoes. This pasta genuinely took fifteen minutes to make. There is a little secret method, I promise.

For three hungry people you’ll need: