• Boil the kettle. • Finely chop brown onion and garlic. • Heat a large saucepan over medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms and onion, stirring occasionally, until just softened, 6-8 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Add thickened cream, the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), salt and orecchiette. Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 10 minutes. • Stir through Parmesan cheese. Season to taste with salt and pepper. TIP: Add a dash more water if the pasta is looking dry!

• While pasta is cooking, thinly slice apple. • To a medium bowl, add a drizzle of vinegar and olive oil. • Top dressing with mixed salad leaves and apple. Season and toss to combine.

• Divide one-pot garlicky mushroom orecchiette between bowls. • Serve with green salad. Enjoy!