Pork and Oregano Sausage Linguine

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the courgette and fry until starting to soften, 5-6 mins. Stir in the garlic and cook for 1 min more, then transfer to a bowl and set aside.

Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Once hot, add the sausage meat and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.

When the sausage meat has browned, return the courgette to the pan with the sun-dried tomato paste, chopped tomatoes and chicken stock paste.

Add a pinch of sugar (if you have any), then season with salt and pepper.

Stir together and bring to the boil, then reduce the heat and simmer until thickened, 10-12 mins. IMPORTANT: The meat is cooked when no longer pink in the middle.

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once the pasta is cooked, add a splash of pasta water to the sauce if it's a little thick, then drain in a colander.

Add the cooked linguine to the sauce and toss together until combined.