Creamy Cauliflower & Bacon Penne

While the cauliflower is roasting, thinly slice the spring onion, keeping the white and green parts separate. Zest the lemon to get a generous pinch. Add the penne to the boiling water and cook, stirring occasionally, until ‘al dente’, 9 minutes. Reserve 1/2 cup of cooking water, then drain the pasta, return to the pan and drizzle with olive oil to prevent sticking.

While the pasta is cooking, cut the bacon into 1cm pieces. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the bacon and cook, stirring occasionally, until golden, 6-7 minutes.

Add the lemon zest, butter and white parts of the spring onion to the bacon and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until the ‘raw’ smell has cooked off, 1 minute. Reduce the heat to low and add the thickened cream and grated Parmesan cheese. Crumble in 1 chicken stock cube and stir until combined. Add the cooked penne and roasted cauliflower to the sauce. Season to taste with pepper. Stir through the green parts of the spring onion (or reserve and sprinkle over the adults' portions). Add 1/4 cup of reserved pasta water and stir to combine. Add more pasta water if needed.

Juice the lemon. Slice the cucumber into half-moons. Roughly chop the tomato. In a large bowl, combine 2 tsp lemon juice with the honey and a drizzle of olive oil. Season with salt and pepper and mix well. Add the mixed salad leaves, cucumber and tomato to the bowl with the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.