Garlicky Tomato Pork Fusilli

• Half-fill a large saucepan with the boiling water then heat over high heat. Add a pinch of salt. • Cook fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta, then return to pan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook onion and pork mince, breaking mince up with a spoon, until just browned, 3-4 minutes. • Add tomato, garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add passata, chicken stock pot, the butter and reserved pasta water. Cook, stirring, until slightly reduced, 3-4 minutes. • Add cooked fusilli and 1/2 the grated Parmesan, tossing to combine. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Season, then add pear, cucumber and mixed leaves. Toss to coat.