Mushroom Tagliatelle

Heat a splash of oil in a frying pan over high heat. Add the mushrooms and a pinch of salt and fry until browned, stirring occasionally, 5 mins. TIP: You don't want to overcrowd the pan as the mushrooms will sweat - do this in batches if you need to.

Turn the heat down to medium and add the onion. Cook, stirring occasionally, until softened, 5 mins.

Add the tagliatelle to the pan of boiling water. After 3 mins, add the broccoli to the same pan. Cook for a further 3-4 mins, until the broccoli and pasta are both cooked, then drain in a colander.

Once the onion has softened, turn the heat to low. Add the ketchup, paprika, water (see ingredients for amount), a squeeze of lemon juice, a pinch of lemon zest and the Worcester sauce. Stir and cook for a few mins to thicken up. Add salt and pepper to taste. When there is only a little liquid left, add the sour cream and give everything a good stir.