• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Meanwhile, roughly chop mild chorizo. • Thinly slice courgette into half-moons. • Cook fusilli in boiling water, over high heat, until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and courgette until browned, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.

• Reduce heat to medium, add cream (see ingredients), tinned cherry tomatoes (see ingredients) and a splash of the reserved pasta water and cook until slightly reduced, 2-3 minutes. • Remove pan from heat, stir through cooked fusilli and baby leaves. Season to taste. TIP: Add a splash more of pasta water if the mixture looks dry.

• Divide creamy cherry tomato and chorizo fusilli between bowls. • Sprinkle over grated Parmesan cheese and tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.