• Boil the kettle. • Roughly chop kalamata olives. • Finely chop tomato and garlic. • Slice bake-at-home ciabatta in half lengthways.

• Half-fill a medium saucepan with boiling water. • Add spinach & ricotta tortellini and cook, over high heat, until al dente, 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain and return to saucepan with a drizzle of olive oil to prevent sticking.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add herb & mushroom seasoning and half the garlic and cook until fragrant, 1 minute.

• Add in tomato sugo, the brown sugar,reserved pasta water and butter to pan with pork and simmer, stirring, until slightly reduced, 1 minute. • Add tortellini and gently toss to combine. Season with a pinch of pepper.

• While pork is cooking, toast or grill ciabatta slices to your liking. • Meanwhile, in a medium heatproof bowl, combine remaining garlic and a generous drizzle of olive oil. Microwave, in 30 second bursts, until fragrant. • Add chopped tomato and olives to garlic oil, stirring to combine. Season to taste. • Evenly top toasted ciabatta with olive mixture. TIP: Olives have a strong flavour – add less if desired.

• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add spinach, rocket & fennel mix, tossing to coat. • Divide Pomodoro-style pork and spinach tortellini between bowls. Sprinkle with Parmesan cheese and flaked almonds. • Serve with olive bruschetta and fennel salad. Crumble fetta cubes over salad to serve. Enjoy!