• 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 plant-based 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. Little cooks: Help wash and tear the salad leaves!

• To the 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 (2 cups for 2 people / 4 cups for 4 people) and vegetable stock pot (see ingredients), then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: For best results, drain the oil from the beef mince from the pan before adding the carrot. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When risotto is ready, stir through the butter and 1/2 the grated Parmesan cheese. 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 plant-based beef bolognese risotto between bowls. Sprinkle with remaining Parmesan. • Serve with apple salad. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!