WEEK 38 CHOPPED TOMS Speedy Lamb and Fennel Spag Bol

Meanwhile cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then slice thinly widthways.

Add the fennel to the lamb and cook, stirring occasionally, for another 3-4 mins.

Meanwhile, add the spaghetti (see ingredients for amount you need) to the pan of boiling water and cook until tender, 8 mins.

Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, stir the finely chopped tomatoes, red wine stock pot and water (see ingredients for amount) into the lamb and fennel mixture.

Add a pinch of sugar and stir to ensure the stock pot has dissolved, then bring to the boil, reduce the heat and simmer until thick and tomatoey, 6-7 mins.

When the sauce is nice and thick, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

Stir through the drained spaghetti and half the hard Italian cheese. TIP: Add a splash of water if it looks a little dry.

Season to taste with salt and pepper if needed.