Herby Chicken Meatballs

Slice open the sausage, remove the meat and discard the skin. Shape into four even sized balls per person. Heat a splash of oil in a frying pan over medium heat and brown the meatballs, turning occasionally. This should take around 5 mins. Put a large saucepan of water with a pinch of salt on to boil for the pasta.

When the meatballs are browned, add the red onion and ground coriander. Stir and cook until the onion has softened, 5 mins. Next, stir in the garlic, red wine vinegar and tomato purée. Cook until the vinegar has evaporated, around 1 minute. Then add the diced tomatoes. Bring to a simmer and stir in the chicken stock pot until it has dissolved. Simmer until the ragu has thickened and the meatballs are cooked through, 15 mins.

While the ragu is cooking, pop the aubergine chunks on a lined baking tray, drizzle over some oil and season with salt and black pepper. Grill the aubergine until golden, 10-15 mins. Turn halfway through cooking and then keep to one side covered in foil to keep warm.

Meanwhile, add the fettuccine to your pan of boiling water and cook until 'al dente', 5 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once done, drain in a colander and return to the pan. Season with salt and black pepper and stir through a drizzle of olive oil to stop thave pasta sticking together.