Fill and boil your kettle. Pour the boiling water from your kettle and 0.5 tsp of salt into a large saucepan and bring back to the boil. Once boiling, add the linguine (see ingredient list for amount) to the saucepan of boiling water and cook for 12 mins. When cooked, drain in a colander, return to the pan off the heat and drizzle with a little oil to stop it sticking together.

Meanwhile, heat a large frying pan on high heat (no oil). When hot, add the lamb. Cook until browned, 3-4 mins. Break it up with a spoon as it cooks. Tip: Carefully pour away any excess fat if desired! Sprinkle over the Italian herbs and cook, stirring, for another minute. Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces.

Add the Worcester sauce (see ingredient list for amount you need) to the lamb and allow to bubble away until evaporated. Stir in the courgette, finely chopped tomatoes, red wine stock pot and a pinch of sugar (if you have some), bring to the boil.

Reduce the heat to medium and simmer until the sauce is thick and tomatoey, 5-6 mins. Tip: Add a splash of pasta water if it gets too thick.

Toss the drained linguine through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine) and cook until piping hot. Taste and season with salt and pepper if needed.

Serve the lamb linguine in bowls finished with a sprinkle of the remaining hard Italian cheese. Enjoy!