Lentil Tagliatelle 'Bolognaise'

Put a large frying pan on medium heat with a splash of oil and add your onion.Cook for 5 mins until soft, then add your pepper and carrot. Cook for another 5 mins then add three-quarters of your garlic. Cook for another minute then add the lentils and chopped tomatoes. Refill the tin(s) three-quarters with water and add that in too.

Stir in the vegetable stock pot making sure it has dissolved, then leave your bolognaise to simmer for 10-15 mins until your sauce has reduced and your lentils are soft. Tip: Remember to stir from time to time to stop it catching! Once cooked, remove from the heat and pop a lid on. Leave to the side until everything else is ready.

Put a large pot of water on to boil with a good pinch of salt. Put another frying pan on medium heat and add the pistachios. Dry-fry for 3 mins then remove to a chopping board (don't wash the pan, we'll use it later). Chop your pistachios leaving some large and some small pieces. Tip: Alternatively pop them in a freezer bag and bash them with a frying pan or a rolling pin, but make sure they have cooled down first!

Put your pistachios in a bowl and add your mint and the hard Italian cheese. Pour in the olive oil (amount specified in the ingredient list), a pinch of salt, a good grind of black pepper and mix everything together. Your minty pesto is ready!

Add a good splash of oil to the now empty frying pan on medium heat, once hot, add the mushrooms along a good pinch of salt and a grind of black pepper. Cook for 8 mins, stirring occasionally until your mushrooms are slightly brown, then add your remaining garlic and cook for 30 seconds. Meanwhile, put the tagliatelle in the pot of boiling water and cook for 6-7 mins until 'al dente'. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When your pasta is cooked, drain it in a colander.