Creamy Bacon, Mushroom & Leek Linguine

Boil a kettle and chop your smoked streaky bacon roughly

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add the chopped bacon and cook for 5-6 min, stirring occasionally, until golden and crisp

Once crisp, transfer to kitchen paper and set aside, reserve the pan

Whilst the bacon is cooking, slice your white cup mushrooms finely

Wash your leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely slice (don't chop!) your garlic

Return the pan to a medium heat and once hot, add the sliced mushrooms and cook for 2-3 min or until beginning to soften

Whilst the mushrooms are cooking, add your pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Once the mushrooms are beginning to soften, add a knob of butter to the pan with the sliced leek and a pinch of salt

Cook for a further 5-7 min or until everything's softened

Meanwhile, dissolve your chicken stock mix in 150ml [200ml] [250ml] boiled water

Once the vegetables have softened, add the sliced garlic to the pan and cook for 1 min further or until fragrant

Once fragrant, add the chicken stock with your crème fraîche and a generous grind of black pepper

Cook for 2-3 min further or until thickened – this is your creamy leek & mushroom sauce

Grate your cheddar cheese

Add the drained pasta to the creamy leek & mushroom sauce with a small splash of starchy pasta water and stir it all together

Cook for 1-2 min further or until the sauce begins to stick to the pasta – this is your creamy leek & mushroom pasta