Creamy Cauliflower & Bacon Fusilli

While the cauliflower is roasting, thinly slice the brown onion. Finely chop the garlic. Thinly slice the pear. Cook the 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.

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

Add the 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 the heat to low, then add the longlife cream (see ingredients) and grated Parmesan cheese. Add the chicken-style stock powder (see ingredients) and stir until combined. Add the 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. Add the mixed salad leaves and pear, then toss to coat.