Step 1

Put oil from both mackerel tins in a large, high-sided frying pan on a medium-high heat. Add the onion and half a teaspoon of salt, then fry for three minutes, until soft but not taking on any colour.

Step 2

Add the garlic, chilli and pine nuts, fry for two minutes, then stir in half the drained mackerel and break it up into small pieces.

Step 3

Fry for two minutes, then take off the heat and stir in the raisins, a teaspoon of za’atar, the lime zest, the parsley and a few turns of black pepper.

Step 4

Bring a large pot of very well-salted water to a boil, then drop in the linguine and cook according to packet instructions, until al dente. Drain the pasta, reserving 200ml of the cooking water.

Step 5

When the pasta is drained, return the mackerel pan to the stove and turn on the heat to high.

Step 6

Add the drained pasta and reserved pasta water, and toss and mix to combine for a minute or two, until the liquid has reduced but not disappeared completely, then turn off the heat.

Step 7

Make a quick rocket salad by tossing the leaves in a bowl with the lime juice, a teaspoon of za’atar and a tablespoon of olive oil.

Step 8

Transfer the pasta to a large round serving bowl, then break the remaining mackerel into large chunks and scatter them all over the pasta.

Step 9

Dress with the rocket salad and a drizzle of extra olive oil, sprinkle on the remaining za’atar and serve.