Squiggly Beef & Pork Hidden Veggie Fusilli

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

• Add tinned cherry tomatoes, fusilli and the boiling water ( 11/2 cups for 2P / 3 cups for 4P ) 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.

• Meanwhile, in a small bowl combine panko breadcrumbs (see ingredients), garlic, grated parmesan cheese and a drizzle of olive oil. Season with salt and pepper. • Place grated Parmesan cheese 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.

• 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.