Creamy Lamb and Harissa Rigatoni

a) Meanwhile, thinly slice the mushrooms.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the lamb mince and mushrooms and cook until the mince has browned, 5-6 mins.

d) Use spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Add the garlic to the lamb and fry until fragrant, 1 min.

b) Stir in the creme fraiche, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the harissa paste and the cheese until melted.

c) Add the cooked pasta to the sauce.

d) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.