• Preheat oven to 220°C/200°C fan forced. Boil the kettle. • Place peeled & chopped pumpkin on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli, uncovered, over a high heat, 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain. • Zest lemon to get a pinch and slice into wedges.

• Heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk. Whisk until smooth. • Stir through grated Parmesan cheese, then season with salt & pepper. Transfer to a bowl and set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Add Nan's special seasoning and cook until fragrant and browned, 1-2 minutes. • Add fusilli, pumpkin, white sauce and reserved pasta water. Stir and simmer until slightly thickened, 1-2 minutes.

• Remove from heat, stir in baby leaves, lemon zest and a good squeeze of lemon juice. Season to taste. • Divide creamy pork & pumpkin fusilli between bowls. • Garnish with chilli flakes (if using). Enjoy! TIP: Add a splash of water if the mixture looks too thick.