Penne Beef Ragu

a) Meanwhile, heat a drizzle of oil in a frying pan on a medium-high heat. b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. c) Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle. d) Whilst the beef cooks, peel and grate the garlic (or use a garlic press).

a) Once the beef has browned, add half the garlic and cook, stirring frequently for 1 min. b) Add the beef stock paste, finely chopped tomatoes, a pinch of chilli flakes (use more if you like heat) and water (see ingredients for amount). c) Bring to a boil then reduce to a simmer and cook, stirring occasionally until thickened, 10-12 mins.

a) In a medium bowl, combine the balsamic vinegar, oil ( see ingredients for amount) and a pinch of sugar (if you have any). b) Mix together and pop the rocket on top. Don't dress the salad yet, we will do this before serving.

a) When everything has roughly 4-5 minutes left, grate the Monterey Jack cheese. b) Halve the ciabatta widthways and spread the remaining garlic on the cut side. c) Sprinkle over the cheese and grill on the top shelf of your oven until golden and brown, 2-3 mins. Watch it like a hawk as it can burn easily.