Preheat your oven to 220°C/200°C fan/gas mark 7. Place the garlic baguettes on a medium baking tray.

When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

Meanwhile, halve the baby plum tomatoes. Squeeze the Fable mushrooms in the unopened packet to break them apart.

Bring a large saucepan of water to the boil with ½ tsp salt.

When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.

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

Meanwhile, heat a drizzle of oil in large saucepan on medium-high heat. 

Add the passata, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts). Bring to a boil.

Once boiling, add the Fable mushrooms, then bring back to the boil.

Reduce the heat slightly and simmer until thickened, 5-6 mins. Use a spoon to break the mushrooms up as they cook. IMPORTANT: Ensure they're piping hot throughout. 

When thickened, stir the cooked pasta and sun-dried tomato paste through the tomato sauce along with two thirds of the hard Italian style cheese until melted and combined, 1-2 mins.

Remove from the heat. Taste and season with salt and pepper. Add a splash of water to the sauce if it looks a little thick.

Meawhile, in a serving bowl, toss the tomatoes, rocket and balsamic glaze together.

Drizzle a little olive oil over the leaves. Season with salt and pepper. TIP: Don't add the leaves too early or they'll go soggy.

When everything's ready, share the Fable mushroom ragu between your serving bowls. Dollop the ricotta over the top and sprinkle over the remaining hard Italian style cheese.

Serve the garlic baguettes and balsamic-tomato salad on the side to finish.