Creamy Bacon & Cauliflower Fusilli

• Meanwhile, thinly slice onion and pear (see ingredients). Finely chop garlic. • Cook fusilli with a generous pinch of salt in the boiling water, stirring occasionally, until 'al dente', 12 minutes. • Reserve some pasta water, then drain 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 and sliced leek, breaking up with a spoon, until golden, 5-6 minutes.

• Add 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 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, honey and a drizzle of olive oil. Season, then add mixed salad leaves and pear. Toss to coat.

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