• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil.
• Cook orecchiette in boiling water, over high heat, until 'al dente', 8 minutes.
• Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain orecchiette 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 pork 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 Kiwi 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 cooked orecchiette, baby leaves and cheddar cheese, stirring, until leaves are wilted. Season with salt and pepper.

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