Finely chop the brown onion, garlic and tomato. Thinly slice the carrot into half-moons.

Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook the onion, fennel seeds (see ingredients) and carrot until softened, 3-4 minutes. Add the pork mince and 1/2 the garlic and cook, breaking up the pork with a spoon, until just browned, 4-5 minutes. TIP: Fennel has a strong aniseed flavour, use less if you're not a fan!

Add the Israeli couscous and tomato to the pork and cook, stirring to combine, 1 minute. Add the water, chicken-style stock powder, tomato paste (see ingredients), a pinch of chilli flakes (if using) and the garlic & herb seasoning. Bring to the boil, then reduce to a simmer until slightly thickened, 14 minutes.

While the ribollita is simmering, heat a small frying pan over a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then crumble in the cheese and stir to combine. Season with pepper. Set aside. Roughly chop the baby spinach leaves.

When the ribollita is done, add the baby spinach and cook until wilted, 1-2 minutes. Season to taste.

Divide the Italian pork and fennel ribollita between bowls. Top with the garlic crumbly cheese to serve.