Rich Bacon, Cherry Tomato & Leek Orecchiette

• Meanwhile, thinly slice leek. Drain tinned cherry tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook diced bacon and leek, breaking up with a spoon, until softened, 3-4 minutes. • Add Nan's special seasoning and cook until fragrant, 1 minute.

TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!

• Add cherry tomatoes and simmer, lightly crushing with a spatula, 1-2 minutes. • Reduce heat to medium, then add longlife cream (see ingredients), vegetable stock powder and the brown sugar and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked orecchiette and baby spinach leaves. Stir to combine. Generously season with salt and pepper.

TIP: Add a splash more pasta water if the sauce looks too thick.