a) Boil a full kettle for the pasta.

b) Peel and grate the garlic (or use a garlic press).

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and mushrooms to the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Once the mushrooms are browned, lower the heat to medium-high and stir in the garlic, 30 secs.

b) Pour in the water for the sauce (see pantry for amount), creme fraiche and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

c) Bring the sauce to a boil, then reduce the heat and simmer until thickened, 3-4 mins. Remove from the heat. IMPORTANT: It's cooked when no longer pink in the middle.

a) Meanwhile, pour the boiled water from the kettle into a saucepan with ½ tsp salt and bring back to the boil.

b) When boiling, add the tortelloni to the water and bring back to the boil. Cook until tender, 3-5 mins.

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

a) Once thickened, add the cheese to the mushroom sauce and stir to combine. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

b) Gently stir the cooked pasta through your creamy sauce.

a) Divide the tortelloni between your bowls and spoon over any remaining creamy mushroom sauce.

b) Serve the baby leaf salad alongside and drizzle over a little olive oil.

c) Drizzle the balsamic glaze over your pasta and salad.