• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Meanwhile, grate carrot, then set aside. Thinly slice apple into wedges. • In a medium bowl, combine apple and mixed salad leaves. Set aside.

• Add carrot, garlic paste, tomato paste, Nan's special seasoning and risotto-style rice to the pan with the mince. Cook, stirring, until fragrant, 1 minute. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people) and vegetable stock pot (see ingredients), then bring to the boil. • Transfer risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Remove from oven then stir through a splash of water. Bake until liquid is absorbed, until rice is 'al dente', a further 5-8 minutes. TIP: For best results, drain the oil from the beef mince from the pan before adding the carrot.

• When risotto is ready, stir through the butter, half the Parmesan cheese and the cooked bacon. Season with pepper. • To the bowl with the salad, add balsamic vinaigrette dressing. Toss to coat. TIP: Stir through a splash of water if the risotto looks dry!

• Divide beef and bacon bolognese risotto between bowls. Sprinkle with remaining Parmesan. • Serve with apple salad. Enjoy!