• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter, milk and half the shaved Parmesan cheese. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, finely chop garlic. • In a large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. Add beef strips, then toss to coat. Little cooks: Take charge by combining the beef with the seasoning!

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Wipe out and return saucepan to medium-high heat with a drizzle of olive oil. • Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes. • In the last minute of cook time, add garlic and Nan's special seasoning and cook, until fragrant.

• To the saucepan, stir in passata, the water and brown sugar, cook until slightly reduced, 2-3 minutes. • Add baby spinach leaves and return cooked beef to the saucepan, stir until combined, 1 minute. • Season to taste.

• Divide parmesan mash and hearty beef and spinach stew between bowls. • Sprinkle over remaining shaved Parmesan cheese to serve. Enjoy!