Warm a frying pan or casserole dish on a mediumhigh heat for 1 min. Add 1 tbsp oil and the lamb mince. Fry for 10 mins, breaking up the mince with a wooden spoon, till browned and slightly crisp. Lift out into a bowl with a slotted spoon.

While the lamb browns, peel and finely chop the onion. Peel and grate the garlic. Trim and coarsely grate the courgette and carrots. Finely chop the chilli, if you’re using it, and flick out the seeds if you prefer less heat. From this point, follow the instructions for the slow cooker or the hob.

Slow cooker^ Add the onions, garlic, courgette and carrots into the pan you cooked the lamb. Fry together for 5 mins till softened, turning the veg over a few times. Tip the veg and lamb into a 3½ ltr slow cooker. Stir in 2 tsp cumin seeds and the chilli. Crumble in the stock cube. Drop in the rosemary sprigs and bay leaf, and pour in the tinned cherry tomatoes. Stir in a good pinch of salt and pepper.

Pop a lid on the slow cooker, set it to medium and cook for 6-7 hrs. For a faster ragù, set the slow cooker to high and cook for 5 hrs, or set to low and cook for 8-9 hrs.

When the lamb has 15 mins left to cook, fill and boil the kettle. Pour the hot water into a large pan then bring back up to a bubble. Add the spaghetti to the pan with a good pinch of salt. Cook for 8-9 mins till the pasta is al dente (soft with a slight bite). Drain it and pop it back in the pan, tossing through ½ tbsp olive oil.

While the spaghetti cooks, warm a small frying pan on a medium heat for 2 mins then add the pine nuts. Toast them for 2-3 mins till golden. Tip into a small bowl. Finely chop the mint leaves.

When the lamb is cooked, taste and add more salt or pepper if you think it needs it. Divide the spaghetti between 4 warmed plates or bowls and top with the lamb ragù. Top with the mint leaves and toasted pine nuts to serve.

On the hob^ Pop the pan you cooked the lamb in back on the hob. Add the onions to the pan and cook gently for 4-5 mins, stirring, till lightly coloured.

Add the garlic, carrots and courgette and fry for 5 mins, stirring often. Add the lamb back to the pan. Stir in 2 tsp cumin seeds and the chilli. Crumble in the stock cube. Drop in the rosemary sprigs and bay leaf, and pour in the tinned cherry tomatoes. Add 200ml water and stir in a good pinch of salt and pepper.

Pop a lid on the pan and simmer on a low heat for 1 hr till the lamb is tender and the sauce is thick. Stir every now and then, and add a little more water if it needs it.

When the lamb has 15 mins left to cook, fill and boil the kettle. Pour the hot water into a large pan then bring back up to a bubble. Add the spaghetti to the pan with a good pinch of salt. Cook for 8-9 mins till the pasta is al dente (soft with a slight bite). Drain the pasta and tip it back into the pan, tossing through ½ tbsp olive oil.

While the spaghetti cooks, warm a small frying pan on a medium heat for 2 mins, then add the pine nuts. Toast them for 2-3 mins till golden. Tip into a small bowl. Finely chop the mint leaves.

When the lamb is cooked, taste and add more salt or pepper if you think it needs it. Divide the spaghetti between 4 warmed plates or bowls and top with the lamb ragù. Top with the mint leaves and toasted pine nuts to serve.