Creamy Cauliflower & Bacon Penne

While the cauliflower is roasting, thinly slice the spring onion, keeping the white and green parts separate. Thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list). Add the penne to the boiling water. Cook, stirring occasionally, until ‘al dente’, 9-10 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 drizzle of olive oil in a large frying pan over a medium-high heat. Add the diced bacon and cook, stirring occasionally, until golden, 5-6 minutes.

Add the white parts of the spring onion and the butter to the bacon and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until the "raw" smell has cooked off, 1 minute. Reduce the heat to low and add the longlife cream (see ingredients list) and grated Parmesan cheese. Add the chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and stir until combined. Add the cooked penne and roasted cauliflower to the sauce. Season to taste with pepper and stir through the green parts of the spring onion (or reserve them for garnish if you prefer!).

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 with salt and pepper and mix well. Add the mixed salad leaves, cucumber and pear to the dressing and toss to coat.