a) Bring a saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Peel and grate the garlic (or use a garlic press).
c) Trim the baby gem then halve lengthways. Thinly slice widthways and put into a large bowl.
d) Quarter the pear lengthways and remove the core (no need to peel). Thinly slice each quarter widthways, then add to the bowl with the lettuce.

a) When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
b) When cooked, drain in a colander and pop back into the pan.
c) Drizzle with some oil and stir through to prevent it from sticking together.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the bacon lardons and cook until browned all over, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook the lardons thoroughly.
c) Add the garlic and cook, stirring, for 1 min.
d) Add the water for the sauce (see ingredients for amount), chicken stock paste and half the mustard. Stir to combine and bring to the boil.

a) When boiling, add half the hard Italian style cheese and the creme fraiche to the sauce. Stir to melt the cheese, then simmer for 1-2 mins.
b) Once melted into a smooth sauce, stir through the cooked pasta. Cook until piping hot, 1-2 mins.
c) Taste and season with salt and pepper.

a) Meanwhile, combine the sugar for the dressing (see ingredients for amount), cider vinegar and remaining mustard in a small bowl.
b) Add the olive oil for the dressing (see ingredients for amount) and season with salt and pepper.
c) Mix well and pour into the lettuce bowl along with the blue cheese. Toss together with your hands and set aside.

a) Share the creamy penne between your bowls and top with the remaining hard Italian style cheese.
b) Serve the salad in a bowl on the side. Enjoy!