Italian Lamb Ragu Fettuccine

• Cut deep slices, taking care to not slice all the way through, across ciabatta in 1cm intervals. • Push garlic butter into ciabatta slices and wrap in foil. • Place ciabatta directly on wire racks in the oven and bake until heated through, 8-10 minutes.

• Pour boiling water into a large saucepan over high heat with a pinch of salt. • Cook fresh fettuccine in boiling water until ‘al dente’, 3 minutes. • Reserve some pasta water (1/2 cup for 2 people/ 1 cup for 4 people). Drain and return to the saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, add classic roast seasoning, chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, red wine jus, chicken-style stock powder, rosemary, the brown sugar and reserved pasta water and cook, stirring, until slightly thickened, 3-4 minutes. • Remove pan from heat, then add cooked fettucine and toss to coat. Season with salt and pepper.

• Meanwhile, in a medium bowl, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil. Season.