Italian Lamb Ragu Fettuccine Feast

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

• Meanwhile, half-fill a large saucepan with boiling water and a pinch of salt. • Cook fresh fettuccine in the boiling water, over high heat, until ‘al dente’, 3 minutes. • Reserve some pasta water (1/2 cup for 2 people/1 cup for 4 people). Drain and return fettuccine 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 Nan's special seasoning, chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute. • Add chopped tomatoes, red wine jus, beef-style stock powder, 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.