Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the apple (see ingredients) into half-moons. Thinly slice the button mushrooms. In a medium bowl, combine the balsamic vinegar, honey and a drizzle of olive oil, then season with salt and pepper. Set aside.

In a second medium bowl, combine the longlife cream (see ingredients) and shredded Cheddar cheese. Season, then stir to combine. Set aside.

Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain and return the spaghetti to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the spaghetti is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the diced bacon, breaking it up with a spoon, until golden, 6-7 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and 1/2 the baby spinach leaves and cook until the spinach has wilted, 1 minute.

Reduce the frying pan heat to medium. Add the spaghetti and creamy sauce mixture and cook, tossing, until the spaghetti is coated in the sauce, 1-2 minutes. Season to taste and set aside. Add the apple and remaining baby spinach leaves to the salad dressing. Toss to coat. TIP: If the sauce looks too thick, add a splash of the reserved pasta water to loosen. TIP: If your frying pan isn't big enough, toss everything together in the saucepan!

Divide the creamy bacon, mushroom and cheese spaghetti between bowls. Serve with the apple salad.