• Boil the kettle. • Cut chicken thigh into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• Reduce heat to medium-high, then add soffritto mix and cook until tender, 4-5 minutes. • Add garlic paste and Aussie spice blend and cook until fragrant, 1 minute. • Add tinned cherry tomatoes and lightly crush with a spoon. Add beef-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people), then bring to the boil.

• Add risoni and cook, simmering until 'al dente', 7-10 minutes. • Remove from heat, then stir through the brown sugar and butter. Season to taste. TIP: Add a splash of water if the stew looks dry.

• Divide one-pot Italian chicken and risoni stew between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley leaves to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.