VE TEST Lamb Ragu Pappardelle

Lay the pepper on a baking tray and drizzle over a little oil. Season with salt and pepper. Toss to coat evenly then spread out, skin-side down, in a single layer. Roast on the top shelf of your oven until softened and slightly charred, 15-20 mins. When ready, remove from the oven and set aside.

Meanwhile, put a drizzle of oil in a frying pan on medium high heat. Once hot, add the lamb mince. Break it up with a wooden spoon and cook until browned, 4-5 mins. Drain off any excess fat then add the onion to your pan. Cook until softened, 4-5 mins. Pour in the finely chopped tomato with basil. Stir in the water (see ingredients for amount) and the chicken stock powder and bring to a boil.

Once boiling, turn the heat down to medium and simmer until thick and tomatoey, 8-10 mins. Meanwhile, add the pappardelle to your saucepan of boiling water. Cook for 7 mins then drain in a colander and return to the pan (off the heat) with a drizzle of oil to stop it sticking together.

When your sauce has thickened, taste and season with salt and pepper if you feel it needs it. Stir in the spinach a handful at a time until wilted then combine the pappardelle with the ragu and stir or toss together.