One-Pan Double Lamb & Mushroom Fusilli

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook sliced zucchini and onion until just browned, 3-4 mins. • Add lamb mince, carrot and cook until browned, 3-4 mins. • Add garlic & herb seasoning and cook until fragrant, 1 minute.

• Add passata, chicken stock pot, fusilli, cooked vegetables, the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people) and a pinch of salt. • Bring to the boil, then reduce heat to medium-low and cover with a lid. Cook, stirring occasionally, 12-15 minutes.