Lovely, simple and quick idea for your evening meal.

Put the oil into a large non-stick frying pan over a medium-high heat. Dust the meat in the seasoned flour, then fry in batches until browned all over. Remove with a slotted spoon and set aside.

Put the butter into the pan, then the onion and leek, and fry for five minutes, then add the mushrooms. Turn up the heat, season and cook until the mushrooms are golden, then add the garlic and cook for 30 seconds more.

Cook the pasta in a large pan of boiling, salted water for one or two min, then drain.

Meanwhile, return the meat to the frying pan, pour in the wine and let it all bubble away for a min. Add the lemon zest, cream, mustard, paprika and a splash of water to loosen it up.

Add the tagliatelle, toss well to coat the pasta in the creamy sauce, then serve scattered with lots of parsley and a squeeze of lemon juice.