Beef, mushroom & spinach stroganoff

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the sliced mushrooms and cook for 3 minutes, turning occasionally, until caramelised. Set aside.

Turn the heat down to medium, add the knob of butter to the pan and add the onion with a pinch opf salt. Cook for 8-10 minutes, stirring every now and then, until soft and beginning to brown.

While frying the onion, cook the tagliatelle according to packet instructions. Once al dente, drain, reserving 300ml of the cooking water.

Once the onion is caramelised, turn the heat back to high and add the minced beef. Cook until brown and starting to crisp, breaking up the mince with a wooden spoon. Once browned, return the mushrooms to the pan along with the tomato puree and smoked paprika. Cook for 1 minute.

Add the beef stock, bring to the boil and simmer for several minutes until reduced by half.

Add the cooked tagliatelle, spinach and a splash of the reserved pasta water until the spinach has wilted.

Stir through the Greek yoghurt and capers and serve, topped with the parsley and a good grind of black pepper.