Preheat your oven to 220°C/200°C fan/gas mark 7. Halve any thick broccoli stems lengthways.

Heat a drizzle of oil in a large, wide-bottomed pan on medium-high heat. 

Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Meanwhile, halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press). 

Add the garlic and tomato puree to the pan. Stir-fry until fragrant, 1 min. 

Stir through the mixed herbs, red wine stock paste, Worcester sauce and the sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Bring the ragu to the boil, cover the pan with a lid, then lower to a simmer.

Cook until thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender and crispy, 10-12 mins.

If you'd prefer to boil your broccoli, add to the pan of pasta in step 4 for the last 4-5 mins, until tender.

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the spaghetti.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan.

Drizzle with oil and stir through to stop it sticking together.

When everything's ready, stir the butter (see pantry for amount), olives and cooked pasta through the ragu.

Add a splash of water if you need to loosen the sauce.

Share the ragu and pasta between your serving bowls.

Crumble over the Greek style salad cheese, top with a handful of rocket and a drizzle of oil over the leaves to finish.

Serve the broccoli alongside.

Enjoy!