• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain orecchiette and return to saucepan. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 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 & pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add onion and tomato and cook, tossing, until tender, 3-5 minutes.

• Reduce frying pan to medium heat, then add Kiwi spice blend, the 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, allowing to slightly thicken. • Remove pan from heat, then add cooked orecchiette, baby leaves and shredded Cheddar cheese, stirring, until leaves are slightly wilted. Season with salt and pepper.

• Divide Italian beef and pork pasta between bowls. • Top with grated Parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the cheese!