a) Boil a full kettle. Chop the potatoes into 2cm chunks (peel first if you prefer). 

b) Pour the boiled water into a large saucepan with ½ tsp salt. 

c) Once boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

d) Meanwhile, halve, peel and chop the onion into small pieces. Roughly chop the chestnut mushrooms.

a) While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince, onion and mushrooms. Fry until browned, 5-7 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat. 

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

b) Once the mince is browned, add the garlic and Central American style spice mix. Stir-fry for 30 secs.

c) Stir in the passata, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).

d) Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 5-6 mins.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. 

c) Season with salt and pepper, then cover with a lid to keep warm.

a) Once the tomato sauce has thickened, stir through the peas.

b) Cook until piping hot, 1-2 mins.

c) Stir half the hard Italian style cheese into the sauce. Taste and season with salt and pepper if needed, then remove from the heat.

a) When everything's ready, serve the spiced beef ragu alongside the buttery mash.

b) Finish by sprinkling over the remaining cheese.