a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat. 

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

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

a) Meanwhile, peel and grate the garlic (or use a garlic press).

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

a) Once hot, add the lamb mince to the pan and fry until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat.

b) 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.

c) Add the sliced mushrooms and stir-fry until golden, 3-4 mins.

a) Add the garlic, tomato puree and dried rosemary to the pan. Cook, stirring, for 1-2 mins.

b) Stir in the soured cream, chicken stock paste and water for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

a) Once the sauce has thickened, stir in the hard Italian style cheese. Add a splash of water if you feel it needs it.

b) Taste and add salt and pepper if needed.

a) Add the cooked pasta to the sauce and stir to combine.

b) Spoon the lamb rigatoni into your bowls.

Enjoy!