a) Boil a full kettle. Pour the boiling water into a large saucepan on high heat with ½ tsp salt.

b) Add the linguine to the pan 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.

d) Meanwhile, trim the courgette, then cut into roughly 1cm pieces.

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

b) Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

c) Next, add the courgette and fry for 2-3 mins.

d) Sprinkle over the mixed herbs and cook, stirring, for 1 min.

a) Add the Worcester sauce to the lamb and allow it to bubble away until evaporated, 30 secs.

b) Stir in the chopped tomatoes, red wine stock paste and a pinch of sugar (if you have any), then bring to the boil.

a) Once boiling, reduce the heat to medium.

b) Simmer until the sauce has thickened, 6-8 mins.

c) Add a splash of pasta water if it gets too thick.

a) When thickened, toss the cooked linguine through the sauce along with half the hard Italian style cheese and cook until piping hot.

b) Taste and season with salt and pepper if needed.

a) When ready, serve the lamb linguine in bowls.

b) Sprinkle over the remaining hard Italian style cheese.

c) Finish with a scattering of rocket leaves on top.