Basil Pesto & Bacon Roast Pumpkin Risoni

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Add the water, vegetable stock powder, garlic & herb seasoning and risoni and bring to the boil. • Reduce heat to medium and simmer, stirring occasionally, until water is absorbed and risoni is 'al dente', 13-15 minutes.

TIP: Add a splash more water if the risoni looks dry!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook bacon, tossing, until golden, 6-7 minutes. Transfer to a bowl • Return frying pan to medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute. Season, then stir through parsley. Transfer to a bowl. • When the risoni is cooked, gently stir through cooked bacon, roasted veggies, baby leaves, basil pesto, a drizzle of white wine vinegar and half the feta cheese (see ingredients). Season to taste.