A long weekend, two joints and six meals later, I'm tiring of meat eating and craving a week of plant-based meals. Keen to finish off the rest of our Windshiel Farm beef this evening though (it also found its way into some delicious lunchtime sandwiches), the remnants made for a quick pasta supper.

I softened 250g of mushrooms in two plump, crushed cloves of garlic and 2 tbsp of extra virgin olive oil. Sprinkled over 2/3 tsp of rosemary and 2/3 tsp thyme and plenty of seasoning. When the mushrooms were cooked through I added 300ml of creme fraîche and then warmed through the meat in the sauce. Finally I added the sauce to the drained pasta. Voila!