Pork & Rosemary Pie

While the potato is cooking, grate the carrot. Finely chop the celery and brown onion. Pick and finely chop the rosemary (see ingredients). Finely chop the garlic.

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 a high heat. Cook the carrot, onion and celery and cook until softened, 4-5 minutes. Add the rosemary and pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the garlic, garlic & herb seasoning, tomato paste and cook, stirring until fragrant, 1 minute. Reduce the heat to medium, then add the beef-style stock powder, Worcestershire sauce (if using) and the water. Stir well to combine and cook until slightly reduced, 2-4 minutes. Season to taste.

Preheat the grill to medium-high. Transfer the pork mixture to a baking dish, then spread the mashed potato over the top, smoothing out with the back of a spoon. Sprinkle over the grated Parmesan cheese and grill until the cheese is melted and golden, 5-10 minutes.

While the pie is grilling, slice the tomato into thin wedges. Roughly chop the roasted almonds. In a medium bowl, add a drizzle of olive oil and season with salt and pepper. Add the mixed salad leaves, tomato and toss to coat.