a) Boil a full kettle. 

b) While it boils, peel and grate the garlic (or use a garlic press).

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the lamb mince and mushrooms. Cook until browned, 6-7 mins.

c) Use spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Add the cavolo nero to the pan for the last 5 mins. TIP: Discard any tough stalks from the cavolo nero.

d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

a) Add the garlic, gochujang paste (add less if you'd prefer things milder) and tomato puree to the mince. Stir-fry until fragrant, 1 min.

a) Stir the chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

b) Simmer until thickened slightly, 3-4 mins.

c) Stir the cooked pasta and cavolo nero through the sauce until well combined. Taste the sauce and season with salt and pepper if needed.

a) Share the lamb rigatoni between your bowls. 

b) Sprinkle over the hard Italian style cheese to finish.