• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 11 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain, then return fusilli to saucepan with a drizzle of olive oil.

• While the pasta is cooking, finely chop celery. Grate carrot. Little cooks: Under adult supervision, kids can help grate the carrot!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery and carrot until softened, 5-6 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add pulled pork, Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes (cook in batches if your pan is getting crowded). • Reduce the heat to medium, then add cream (see ingredients), chicken-style stock powder, the butter and reserved pasta water. Stir to combine. • Remove from heat, then add fusilli and half the shredded Cheddar cheese. Toss to combine.

• Divide Mexican pulled pork fusilli between bowls. • Top with remaining Cheddar cheese. Tear coriander over to serve. Enjoy!