• Boil the kettle. Finely chop tomato. Slice cucumber into half-moons. Thinly slice leek. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a large bowl, add tomato and a drizzle of balsamic vinegar. Season to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and leek, breaking up with a spoon, until golden, 6-7 minutes.

• Meanwhile, pour boiled water into a large saucepan, then add a generous pinch of salt. • Add pumpkin ravioloni and simmer, over medium-low heat, until 'al dente', 3 minutes.

• Reduce frying pan heat to medium, add cream (see ingredients), dijon mustard, chicken-style stock powder and a drizzle of white wine vinegar, then simmer, until slightly reduced, 1-2 minutes. • Using a slotted spoon, add ravioloni to frying pan and toss to coat.

• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of olive oil. Season. • Slice the sourdough loaf into 4 slices. Toast or grill sourdough to your liking.

• Top sourdough slices with tomato mixture and tear over parsley. • Divide creamy bacon and roast pumpkin ravioloni between bowls. Sprinkle over grated Parmesan cheese. • Serve with tomato bruschetta and cucumber salad. Enjoy!