Speedy Rosemary Lamb and Mushroom Rigatoni

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

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

a) Once hot, add the lamb mince and sliced pepper to the pan. Fry until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat.

b) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

c) Add the sliced mushrooms and stir-fry until golden, 3-4 mins.

a) Add the garlic, tomato puree and dried rosemary to the pan. Cook, stirring, for 1-2 mins.

b) Stir in the creme fraiche, red wine stock paste and water for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

a) Once the sauce has thickened, stir in the hard Italian style cheese. Add a splash of water if you feel it needs it.

b) Taste and add salt and pepper if needed.