Lamb Ragu Pappardelle

Lay the pepper slices on a baking tray and drizzle over a little oil. Season with salt and pepper. Toss to coat evenly then spread out, 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, heat a large frying pan on medium high heat (no oil). Once hot, add the lamb mince. Break it up with a wooden spoon and cook until browned, 5-7 mins. TIP: Drain off any excess fat. Then add the onion. Cook until softened, 5-6 mins. Stir in the chopped tomatoes, water (see ingredients for amount) and chicken stock powder. Bring to a boil, then lower the heat, simmer until thick and tomatoey, 10-12 mins.

Meanwhile, add the pappardelle to your saucepan of boiling water. Cook for 10 mins then drain in a colander and return to the pan (off the heat) with a drizzle of oil to stop it sticking together. When your sauce has thickened, season to taste with salt and pepper if needed. Transfer 2 portions of the mixture to a bowl and set aside to cool (this will be for your lunch).

Set aside 2 portions of spinach for your lunch, then stir the remaining a handful at a time into the lamb mixture in the pan until wilted. Add the drained wheat pappardelle to the pan and toss to combine. Set aside 2 portions of the roasted peppers for your lunch. Serve the lamb ragu wheat pappardelle in deep bowls with the remaining roast peppers arranged on top. Sprinkle over half the Italian style hard cheese. Enjoy!