Lamb and Mushroom Rigatoni

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Thinly slice the mushrooms. c) Pick the rosemary leaves from their stalks (see ingredients for amount) and finely chop (discard the stalks).

a) Pop a large frying pan on medium high heat (no oil). b) When hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. c) TIP: Drain away any excess fat.d) Once browned, add the mushrooms, stir together and cook until browned, 3-4 mins more.

a) Add the garlic and rosemary and stir though, cook for 1-2 mins more.b) Add the vinegar to the pan and allow it to evaporate, 1-2 mins.c) Stir in the creme fraiche, stock powder and water (see ingredients for amount) and bring to the boil. d) Lower the heat and simmer for 2-3 mins. TIP: Add a splash more water if the sauce is a bit thick.

a) While the sauce simmers for 2-3mins have a quick tidy.b) Once the sauce is ready, stir in half the grated hard Italian cheese.c) Taste and add salt and pepper if you feel it needs it.