• Boil a full kettle of water. Pour boiling water into a large saucepan with a pinch of salt. • Add spaghetti to the boiling water and cook, over high heat, 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 pan. Cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook diced bacon and pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Meanwhile, thinly slice leek. Finely chop celery and garlic.

• Add celery and leek to the frying pan and cook until tender, 4-5 minutes. • Add garlic and herb & mushroom seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and reserved pasta water and simmer, until thickened, 1-2 minutes. • Add spaghetti and toss to coat. Season to taste.

• In a large bowl, combine mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy pork and bacon spaghetti between bowls. • Sprinkle with grated Parmesan cheese to serve. • Serve with garden salad. Enjoy!