• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk, then season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the potato is cooking, roughly chop baby leaves. • Pick and finely chop rosemary leaves. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook soffritto mix, tossing, until softened, 4-5 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

• Add garlic & herb seasoning, rosemary and tomato paste, then cook, stirring until fragrant, 1 minute. • Reduce heat to medium, then add baby leaves, chicken-style stock powder and the water. Stir well to combine and cook until slightly reduced, 2-3 minutes.

• Preheat grill to medium-high. • Transfer pork filling to a baking dish, then spread the potato mash over the top, smoothing out with the back of a spoon. • Sprinkle over grated Parmesan cheese and grill pie until the cheese is melted and golden, 7-10 minutes. Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the filling is hot!

• Divide rustic pork and rosemary pie with Parmesan mash topping between plates. Enjoy!