Tagliatelle

Pick the delicate leaves (technically they’re called fronds!) from the fennel. Chop the root from the base and discard. Very, very thinly slice the fennel widthways. Tip: Ideally use a mandolin if you have one as you want it to be almost translucently thin.

Heat 1 tbsp of olive oil in a pan on medium heat and add the garlic and rosemary. Cook until the garlic just starts to change colour then add the fennel with a pinch of salt. Cook for around 6 mins until the fennel is soft. Tip: Don’t brown off the fennel - turn down the heat and add 1 tbsp of water if it’s too hot.

Add the lamb to the pan and break it up using a wooden spoon. Season with ¼ tsp of salt and a few good grinds of black pepper. Add the black olives. Boil a pot of water with ¼ tsp of salt for our pasta.

Once the lamb has lost its raw colour add the tinned tomatoes. Refill the can by ⅕, swill it around and add to the sauce. Tip: You can add ¼ tsp of sugar at this point to lift the flavour even more. Turn the heat to low and bubble away gently for as long as your hunger allows, preferably at least 10 mins.

When the sauce is 6 mins from ready add your pasta to the boiling water. Add ¼ tsp of salt and when it’s rapidly boiling add the pasta. Cook according to the pack instructions until ‘al dente’. Tip: ‘Al dente’ simply means it’s cooked but still has a bit of firmness in the middle.

Once the pasta is cooked drain it and pour into the sauce. Toss everything together with the grated parmesan and you’re done!