Greek Lamb Pasta With Feta & Dill

Peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 3-5 min or until it's softened

Meanwhile, chop the black olives and tomato[es] coarsely

Meanwhile, add the conchiglie pasta to a large pot of boiled water with a pinch of salt

Cook over a high heat for 8-12 min or until cooked but with a slight bite

Add the lamb mince, tomato paste, dried oregano and chopped garlic to the onion

Cook for 2-4 min or until the mince has started to brown, breaking it up as you go

While the pasta is cooking, add the chopped tomato, chopped black olives, tomato ketchup and dried bay leaf[ves] to the pan

Reduce the heat to low and cook for 5 min or until everything is bubbling and starting to caramelise (and go a little bit crispy)

Break up the feta cheese

Chop the dill finely, including the stalks

Once the pasta is cooked, drain and return it to the pot, reserving 200ml [400ml] of the starchy cooking water

Add the reserved starchy cooking water to the lamb and stir vigorously over a medium heat for approx. 5-7 min or until a thick ragù sauce remains

Once done, discard the bay leaf[ves] – this is your Greek lamb