Turkish-style lamb pasta with pine nuts & harissa butter

Measure the yogurt into a bowl, then let it come nearer to room temperature as you boil the pasta in plenty of salted water, according to pack instructions. Meanwhile, add the lamb mince to a large, hot frying pan and fry for 5-6 minutes, stirring occasionally, until starting to colour and any liquid has bubbled off. Pour off most of the fat.

Stir in ⅔ of the garlic and 2 tbsp harissa, then fry for 3-4 minutes more, scraping in any bits that start to catch at the bottom. The lamb should be thoroughly cooked with no pink meat. Season to taste and set aside. Mix the remaining garlic with the yogurt and set aside.

Once the fusilloni is just tender, drain and reserve about 150ml pasta water. Tip the pasta and reserved water back into the pan and add the lamb mince. Stir over a medium-high heat for a couple of minutes, until the water has almost completely reduced.

Melt the butter in the lamb pan with the remaining harissa and the lemon juice. Divide the pasta between bowls, then drizzle over some yogurt, harissa butter and pine nuts.