• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Finely chop garlic. Thinly slice apple and button mushrooms.

• Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return spaghetti to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, breaking it up with a spoon, until golden, 6-7 minutes. • Add mushrooms and cook until softened, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.

• While the mushrooms are cooking, combine the balsamic vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. • Add apple and 1/2 of the baby spinach leaves. Set aside. Little cooks: Take the lead by combining the ingredients for the dressing!

• Reduce the frying pan to medium heat. Cook cream (see ingredients), grated Parmesan cheese, cooked spaghetti, the remaining baby spinach leaves and a splash of reserved pasta water. Toss until spaghetti is coated in the sauce, 1-2 minutes. Season to taste. TIP: If the sauce looks too thick, add a splash more of reserved pasta water to loosen. TIP: If your frying pan isn't big enough, toss everything together in the saucepan!

• Toss salad to combine. • Divide creamy bacon, mushroom and cheese spaghetti between bowls. • Serve with apple salad. Enjoy!