Risotto Bolognese With Cheesy Garlic & Parsley Croutons

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Boil a kettle

Peel and finely dice your brown onion[s]

Top, tail, peel and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion, chopped carrot and half the chopped garlic (you'll use the rest later!) with a generous pinch of salt and cook for 4-5 min or until softened

While the onion and carrot are softening, dissolve your beef stock mix and soy sauce in 750ml [975ml] [1.4L] boiled water - this is your beef stock

Once softened, add your mince to the pan and cook for 2-3 min, breaking up with a wooden spoon as you go

Once the mince has broken up, add your arborio rice and cook for 1 min further or until toasted and fully coated in the oil

Add the chopped tomatoes, dried oregano and beef stock and cook for 25-30 min, stirring frequently, until all of the stock has been absorbed, the rice is cooked and the mince is cooked through (no pink meat!) – this is your risotto bolognese

Whilst the risotto is cooking, cut your ciabatta[s] into small cubes

Chop your parsley finely, including the stalks

Add the ciabatta cubes to a baking tray with the remaining chopped garlic, most of the chopped parsley and most of your grated Italian hard cheese (save the rest for garnish!)

Add a drizzle of olive oil and give everything a good mix up, then put the tray in the oven for 8-10 min or until the croutons are toasted

Whilst the croutons are in the oven, wash your salad, then pat it dry with kitchen paper

Combine 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a large bowl with a generous grind of black pepper

Add the salad and give everything a good mix up