• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water, over high heat, until 'al dente', 12 minutes. • Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain fusilli and return to saucepan. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, finely chop onion (see ingredients) and tomato. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and tomato, and cook until tender, 3-5 minutes.

• Reduce the frying pan to medium heat, then add Aussie spice blend, plain flour, butter and tomato paste and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, the brown sugar, and slowly stir in milk, allow to slightly thicken. • Remove pan from heat, then add orecchiette, baby leaves and cheddar cheese, stirring, until leaves are wilted. Season with salt and pepper.

• Divide beef orecchiette between bowls. • Top with shredded Parmesan cheese to serve. Enjoy!