Italian Lamb Ragu Fettuccine

• Slice bake-at-home ciabatta in half lengthways. • Brush garlic butter over cut sides of the ciabatta. • Place directly on an oven wire rack and bake until golden, 5 minutes.

• Pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook fresh fettuccine in the 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.

• 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, thyme, 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.

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