Creamy Pork & Fresh Fettuccine Feast

• To a small microwave-safe bowl, add the butter and half the garlic and microwave in 10 second bursts until just melted. Add shredded Cheddar cheese and season. • Push cheesy garlic butter into panini slices and wrap in foil. • Place panini directly on wire oven racks and bake until heated through, 8-10 minutes.

• Meanwhile, half-fill a large saucepan with boiling water over high heat with a pinch of salt. • Add fettuccine to the boiling water and cook, over high heat, until ‘al dente’, 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine and return to the saucepan.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince and green beans, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and remaining garlic, and cook until fragrant, 1 minute.

• Reduce heat to medium-low, add cream (see ingredients), chicken-style stock powder and the reserved pasta water, and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add fettuccine and stir to combine. Season with pepper. • In a large bowl, combine rocket leaves, tomato and a drizzle of vinegar and olive oil. Season to taste.