• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and toss to coat, 1 minute.

• To the beef, add the butter, diced tomatoes with onion & garlic, chicken stock powder, the brown sugar and the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Stir through fusilli, then bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 12-14 minutes. TIP: Keeping the saucepan covered helps steam to cook pasta! TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While pasta is cooking, slice pear. Halve snacking tomatoes. • In a medium bowl, combine a drizzle of the balsamic vinegar, olive oil and season with salt and pepper. • Just before serving, toss pear, snacking tomatoes and mixed salad leaves. Little cooks: Take the lead by tossing the salad!

• Remove lid from pasta and increase heat to medium-high. Simmer until thickened, 3-5 minutes. • Remove pasta from heat and stir through half Parmesan cheese. Season to taste. • Divide pasta between bowls. Sprinkle over remaining Parmesan cheese. Serve with pear and cherry tomato salad. Enjoy!