Quick Fusili Beef Ragu

Once the beef is browned, add the finely chopped tomatoes with basil, tomato purée, beef stock pot, Worcester sauce and water (amount specified in the ingredient list). Stir to dissolve the stock pot and simmer until the ragu is thick and tomatoey, 10-12 mins.

Meanwhile, add the fusilli (you don't need the whole pack!) to your pan of boiling water. Cook until al dente, about 9 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - if it's not quite there yet, just cook for a little longer.

While the pasta cooks, tear the mozzarella into small pieces. Halve the cucumber lengthways, then slice widthways into 1cm wide half moons. Squeeze the juice from the lemon into a large bowl. Add the honey and olive oil (amount specified in the ingredient list), season with salt and black pepper and mix together with a fork. Preheat your grill to high.

Once the ragu has thickened and the pasta is cooked, drain the pasta in a colander and add it to the ragu. Add half the mozzarella pieces and half the hard Italian cheese. Stir together. Transfer the pasta to an ovenproof dish (or leave it in the pan if it's ovenproof), scatter over the remaining mozzarella and sprinkle on the rest of the hard Italian cheese. Pop under your grill until golden and bubbly, 5 mins.