This recipe is taken from Table Manners, the new cookbook from singer Jessie Ware and her mother Lennie. Based on the wildly popular podcast of the same name, it peppers deliciously simple dishes with personal anecdotes and a dash of the mother-daughter duo’s signature wit.
400g linguine, farfalle or penne200g crème fraîche200g sliced smoked salmon, cut into strips2 tbsp vodkagrated zest of 1 large lemon2 tbsp chopped fresh dillfreshly ground black pepper2 tsp lumpfish caviar, to serve salt
Bring a large pan of salted water to the boil and put the pasta in to cook for 10 minutes until al dente.
Drain the pasta and return to the pan. Add all the remaining ingredients – except the caviar – and stir well until everything is warmed through.
Serve in bowls, grind over some black pepper and add half a teaspoon of caviar to each bowl. Alternatively, pile it all into a large serving bowl for your guests to serve themselves, dotting the caviar over the top.
Table Manners: The Cookbook by Jessie and Lennie Ware (Ebury Press, £22) Photography by Ola O Smit Falastin