Lamb Ragu Pappardelle

Lay the pepper on a lined baking tray and drizzle over a little oil. Season with salt and pepper. Toss to coat evenly then spread out, skin-side down, in a single layer. Roast on the top shelf of your oven until softened and slightly charred, 15-20 mins. When ready, remove from the oven and set aside.

Meanwhile, put a drizzle of oil in a frying pan on medium-high heat. Once hot, add the lamb mince. Break it up with a wooden spoon and cook until browned, 4-5 mins. Drain off any excess fat then add the onion to your pan. Cook until softened, 4-5 mins. Pour in the finely chopped tomatoes. Stir in the water (see ingredients for amount) and the stock powder and bring to the boil.

Once boiling, turn the heat down to medium and simmer until thick and tomatoey, 8-10 mins. Meanwhile, add the pappardelle to your pan of boiling water. Cook until ʻal denteʼ, 7 mins. tTIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain in a colander and return to the pan (off the heat) with a drizzle of oil to stop it sticking together

When the sauce has thickened, taste and season with salt and pepper if you feel it needs it. Stir in the spinach a handful at a time until wilted then combine the pappardelle with the ragu and stir or toss together.