Quick Pork & Saucy Leek Fusilli

Cook the fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people), then drain and return the fusilli to the saucepan. Cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden browned, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, allow to cool, then stir through the grated Parmesan cheese. Season with pepper and set aside.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, carrot, baby broccoli and leek, breaking the mince up with a spoon, until just browned, 4-5 minutes.

Reduce the heat to medium, then add the tomato paste, butter, Nan's special seasoning and remaining garlic. Cook, stirring, until fragrant, 1 minute. Add the reserved pasta water, chicken-style stock powder and brown sugar, then bring to a simmer. Cook until thickened slightly, 2-3 minutes. Add the cooked fusilli and toss to combine. Season to taste.