Creamy Bacon & Cauliflower Fusilli

While the cauliflower is roasting, thinly slice onion. Finely chop garlic. Thinly slice pear (see ingredients). Cook fusilli in the boiling water, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water, then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

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

When the cauliflower has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking it up with a spoon, until golden, 5-6 minutes.

Add onion, garlic and the butter to the frying pan and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, 1 minute. Reduce heat to low, then add cream (see ingredients) and grated Parmesan cheese. Add chicken-style stock powder (see ingredients) and stir until combined. Add cooked fusilli and roasted cauliflower, then gently stir to coat. Season with pepper.

TIP: Add a dash of the reserved pasta water if the sauce seems too thick.

In a large bowl, combine the vinegar, the honey and a drizzle of olive oil. Season, then add mixed leaves and pear. Toss to coat.

Little cooks: Take the lead by combining the ingredients for the dressing!