• 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 beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Meanwhile, grate carrot and set aside. Thinly slice apple into wedges. • In a medium bowl, combine apple and mixed salad leaves. Set aside.

• To frying pan with the mince, add carrot, garlic paste, tomato paste, Nan's special seasoning and arborio rice. Cook, stirring until fragrant, 1 minute. • Add the boiling water and vegetable stock pot, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When risotto is done, stir through the butter and 1/2 the grated Parmesan cheese. Season with pepper. • To bowl with salad, add balsamic vinaigrette dressing. Toss to coat. TIP: Stir through a splash of water if the risotto looks dry!

• Divide beef bolognese risotto between bowls. Sprinkle with remaining Parmesan. • Serve with apple salad.