• Cut beef chuck into 3cm chunks. • In a medium bowl, combine beef, the plain flour and a generous pinch of salt and pepper. • In a large ovenproof saucepan, heat a generous drizzle of olive oil over high heat. Cook beef, turning occasionally, until browned, 2-3 minutes. Transfer to slow cooker. TIP: The flour will char slightly in the pan, this adds to the flavour.

• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until tender, 4-5 minutes. • Add garlic & herb seasoning, Kiwi spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add diced tomatoes, the brown sugar and water, and stir to combine. Transfer to slow cooker and set cooking temperature to high. Place lid on slow cooker and cook until beef is tender, 4-5 hours. TIP: No slow cooker? Preheat oven to 200°C/180°C fan-forced. Cover pan tightly with a lid (or foil). Bake until thickened and beef is tender, 50-60 minutes. Add risoni in the last 30 minutes of baking and stir to combine.

• In the last 15 minutes of cook time, wash and dry the saucepan. • Return saucepan to high heat. Half-fill with water and add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water until 'al dente', 12 minutes. Drain, then return to saucepan.

• When stew is done, add cooked fusilli and baby leaves, and stir through until leaves are wilted. Season to taste. • Divide Mediterranean tender beef and fusilli stew between bowls. • Top risoni stew with grated Parmesan cheese. • Tear over parsley to serve. Enjoy!