• Boil the kettle. Thinly slice white and light green parts of leek. • Roughly chop baby spinach leaves.

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook spaghetti, uncovered, 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 high heat with a drizzle of olive oil. Cook leek and pork mince, breaking up mince with a spoon, until browned, 4-5 minutes. • Reduce heat to medium. Add cream (see ingredients) and Nan's special seasoning and cook until bubbling, 1 minute. • Add baby spinach, the butter, a pinch of chilli flakes (if using), the cooked spaghetti and reserved pasta water and cook until spinach is wilted, 2 minutes. Season with salt and pepper.

• Divide creamy pork and leek spaghetti between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top