• 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 for 30 seconds. Add cooked fusilli, reserved pasta water, grated Parmesan cheese and baby leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste. 
• Roughly chop cucumber.

TIP: Add another splash of 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 to taste. 
• Divide herby bacon and leek fusilli between bowls. 
• Serve with garden salad. Enjoy!

Little cooks: Take the lead by tossing the salad!