Squiggly Beef & Pork Hidden Veggie Pasta

• In a large saucepan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook carrot, celery and onion, stirring, until softened, 5-6 minutes. • Add beef & pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add classic roast seasoning and cook until fragrant, 1-2 minutes.

• Add tinned cherry tomatoes, fusilli and the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and bring to the boil. • Reduce heat to medium and cover with a lid. Simmer, stirring occasionally, until fusilli is cooked through, 12-14 minutes.

Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, in a small bowl, combine panko (see ingredients), garlic, grated Parmesan cheese and a drizzle of olive oil. Season with salt and pepper. • Place cheese mixture in small mounds on a lined oven tray. • Bake until cheese is golden and crisp at edges, 8-10 minutes (watch it doesn’t burn!).

TIP: The Parmesan clusters will become crisp as they cool. Little cooks: Help form the cheese clusters on the tray.

• Remove pan from heat, stir in the brown sugar and remaining butter. Season to taste with salt and pepper.

TIP: Add a splash more water if the sauce looks too thick.