Meat has become frightfully expensive but Beef Ragu Fettucine from Pinch of Nom makes 300g of stewing beef stretch a long way. It’s bulked out by a plethora of vegetables which are masked by the generous quantity of sauce and pasta. This recipe can therefore trick the most obstinate of anti-veg people to tuck in, my teenage son being proof. I love it when he asks if I’ll make it again considering he would have pulled his face when seeing the initial mound of ingredients.

Pinch of Nom include three ways to cook this dish in their book (hob, pressure cooker and slow cooker). I opted for the hob because I’m not cool enough to own a pressure cooker, and slow cookers just piss me off (no matter what I do, the sauce always seems watery, is it just me?!?). Do watch your heat if cooking on a hob – it may need less than the recommended 2 ½ hours’ time.

I swapped fettucine for tagliatelle (Tesco isn’t posh enough to stock it), and while the pearl barley will add some additional texture, don’t fret if you can’t get any. I like to make this on a quiet Sunday while I’m pottering about and warm it through for Monday’s tea.

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