Merguez Spiced Lamb Linguine

Thinly slice the onion and garlic. Bring a large pan of salted water to the boil.

Place a large frying pan over a medium-high heat. Once hot, pour a glug of olive oil into the pan, add the lamb mince, season with salt. Use a wooden spoon or spatula to break up the mince, fry until brown and crispy, around 10-15 mins. Once crispy, use a slotted spoon to transfer the mince to a bowl, leaving all the oil and fat in the pan.

Spoon 3 tbsp of the crispy lamb in a separate bowl and stir in a third of the harissa paste and another glug of olive oil. Season with salt and pepper to taste, and set aside.

Return to the pan. Turn the heat down to medium, stir the cumin seeds into the hot oil and fry for 30 secs, add the onions and cook them until softened, 4-5 mins. Add the garlic and tomato purée, cook for 1 min further, then stir through the ground coriander, paprika, and the remaining harissa. Add the remaining lamb into the spices and stir to coat.

Meanwhile, drop your pasta into the boiling salted water for 2 mins less than package instructions. Reserve 400ml of pasta water.

Using tongs, transfer the pasta from the water into the lamb pan, along with a big slosh of pasta water. Toss together, adding more pasta water until you create a silky sauce.

Share the pasta between your plates and top with a drizzle of the crème frâiche, the crispy lamb harissa oil and a few mint leaves.