a) Boil a full kettle.

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

c) Quarter the pear lengthways and discard the core (no need to peel). Thinly slice each quarter widthways, then put into a large bowl. Add the rocket leaves and set aside. 

a) Pour the boiled water from your kettle into a large saucepan with ½ tsp salt on high heat.

b) Add the penne and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back into the pan.

d) Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Add the garlic and cook, stirring, for 1 min.

d) Stir in the water for the sauce (see pantry for amount), chicken stock paste and half the mustard, then bring to the boil.

a) When the sauce is boiling, add the creme fraiche and half the hard Italian style cheese. Stir to melt the cheese, then simmer for 1-2 mins.

b) Once the sauce is smooth, stir through the cooked pasta and cook until piping hot, 1-2 mins.

c) Taste and season with salt and pepper.

a) Meanwhile, in a small bowl, combine the sugar for the dressing (see pantry for amount), cider vinegar and remaining mustard.

b) Mix in the olive oil for the dressing (see pantry for amount) and season with salt and pepper.

c) Pour the dressing into the bowl of rocket, then add the blue cheese. Combine and set aside.

a) Share the creamy penne between your bowls and top with the remaining hard Italian style cheese.

b) Serve the pear salad on the side.