Chicken, Crispy Bacon & Basil Pesto Fusilli

• Cook fusilli in the boiling water until 'al dente', 11 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook leek and diced bacon, breaking it up with a spoon, until golden, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Stir in light cooking cream, garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Remove pan from heat, then stir through cooked chicken, basil pesto and cooked pasta. Season to taste and set aside.

• In a large bowl, combine the vinegar and a drizzle of olive oil. Season, then add mixed salad leaves and apple. Toss to coat. Little cooks: Take the lead by tossing the salad!