Salami ragù

Put the oil, soffritto mix, garlic and bay leaf in a pan with a pinch of salt; set over a medium heat. Cook for 10-15 minutes, stirring frequently, until softened with a little colour, turning the heat down towards the end if needed. Chop the salami into small cubes, then add to the pan along with a generous twist of freshly ground black pepper and cook for another minute. Turn the heat up to high, add the wine, then cook for a minute before turning the heat down and adding the milk. Turn the heat down to low and simmer for 10-15 minutes.

Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than the pack instructions. Use a slotted spoon to transfer the pasta straight into the ragù pan, along with 50-75ml pasta cooking water, tossing to create a silky sauce. Stir through the lemon juice and parsley, then season and serve.