Pappardelle with broad beans, watercress & crunchy rye breadcrumbs

Warm a frying pan over a medium heat, then add the olive oil. When hot, add the breadcrumbs and stir until fully soaked in the oil. Fry for 1-2 minutes, then tip onto a plate to cool and crisp up. Wipe out the frying pan with kitchen paper.

Bring a large pan of salted water to the boil. Add the broad beans, bring back to the boil and cook for 2 minutes. Remove to a colander with a slotted spoon, then cool under cold running water. Remove the skins.

Bring the water back to the boil. Place the frying pan over a medium heat and add the butter and the sage leaves. The butter will start to foam and smell fragrant. As soon as it starts to turn a nutty brown colour, add the beans and toss to coat in the butter. Continue to cook over a medium heat. Meanwhile, add the pasta to the boiling water and cook for 2 minutes. Add the lemon juice to the beans and toss together.

Drain the pasta well and add it to the beans. Use tongs to combine everything. Divide half the pasta between serving dishes, top with most of the watercress then add the remaining pasta on top. This will wilt the watercress. Top with the dill, chilli and crunchy rye breadcrumbs and any remaining watercress. Season with freshly ground black pepper and sea salt flakes and serve immediately.