Cheesey Mushroom Pasta with Salted Caramel Walnuts

Cut the shallot in half through the root, peel and thinly slice into half moon shapes. Cut each mushroom into five of six slices. Cut the top and bottom off the courgette, cut in half lengthways then slice into thick (about 2cm) half moon shapes. Roughly chop the flat leaf parsley. Peel and grate the garlic (or use a garlic press if you have one).

Pop a frying pan on medium heat and add your walnuts and honey along with a pinch of salt. Cook for 2-4 mins or until the honey has caramelised (be careful, you wan the honey to go a deep brown not black! Pop your hot (careful!) nuts onto your chopping board and leave them to set. Give your pan a quick wash.

Put your pan back on medium high heat and lay in your courgette pieces (no oil!). Add a pinch of salt and a grind of pepper and cook for 3-4 mins on each side or until browned. Remove from the pan and leave on your chopping board.

Pop the pasta into your pot of boiling water with a large pinch of salt and cook for 6 mins until 'al dente'. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - if it's not quite there yet, just cook for a little longer. Once cooked, drain your pasta in a colander and drizzle over a little olive oil to stop it sticking together.

While your pasta is cooking, pop your frying pan on medium heat and add a drizzle of oil and your mushrooms. Cook for 5 mins until browned, then add your shallot and cook for 2-3 mins. Squeeze the water out of your porcini mushrooms (but keep the liquid, you will need it later!), and add your porcinis and garlic to your pan. Cook for 2 more mins.

Pour your porcini cooking liquid into your pan and bring to a simmer, then stir in the crème fraiche. Take your pan off the heat and tear in the mozzarella. Add your pasta and half your parsley and stir everything together (the cheese should melt).