• Boil the kettle. Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook fusilli in boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain fusilli and set aside.

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!

• When the pasta has 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes.
• Add sliced leek and cook until softened, 2-3 minutes.
• Add garlic paste and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Add cream (see ingredients) to the frying pan and cook, stirring, 30 seconds.
• Add cooked fusilli, the reserved pasta water, the grated Parmesan cheese and baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste.
• Roughly chop cucumber.

TIP: Add another splash of reserved pasta water if the sauce looks too thick.

• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Toss to combine and season.
• Divide rustic herby bacon and leek fusilli between bowls.
• Serve with garden salad. Enjoy!

Little cooks: Take the lead by tossing the salad!