Put a large pan of salted water on to boil. Set a large, deep frying pan or wok over a high heat for 1 min, then add ½ tbsp oil and the mince. Turn the heat down to medium and fry for 5 mins, stirring a few times to break up any lumps.

While the beef fries, peel and finely chop the onion. Halve the cherry tomatoes.

When the beef is browned, add the onion and cherry tomatoes to the pan. Season with a pinch of salt and pepper, pop on a lid and cook for 8 mins, stirring a few times, till the veg start to soften and look glossy.

While the veg cook, peel and crush or grate the garlic. Pick the leaves off the thyme sprigs (if the sprigs are woody you can push them through a mesh sieve and the leaves will be stripped off the stalks and caught in the sieve).

Stir the garlic and thyme into the veg. Add 1 tsp dried oregano. Pour in 150ml boiling water. Put a lid on the pan and cook for 10 mins, stirring a few times, till the sauce is thick.

The water in the pan should be boiling by now. Add the chifferini and simmer for 8 mins till the pasta is tender but still with some bite.

While the beef and chifferini cook, crumble half the pack of feta (see our tip on how to use up the other half). In a large bowl, whisk the balsamic vinegar with ½ tbsp oil and a pinch of salt and pepper to make a dressing. Toss the lamb’s lettuce in the dressing to lightly coat it.

Drain the chifferini. Taste the beef and add a pinch more salt and pepper if you think it needs it. Add the chifferini and toss to mix. Divide the pasta and beef between 2 warm plates and top with the feta. Serve with the salad on the side.