Mixed Pepper Fusilli

Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the ends from the courgette, quarter lengthways then chop widthways into small pieces. Halve, then remove the cores from the peppers and thinly slice. Cut the remaining bacon into 1cm wide strips. Roughly chop the parsley (stalks and all).

Return your now empty pan (no oil) to medium heat and add the panko breadcrumbs. Cook until your crumbs are golden, 2-3 mins. Remove them from the pan and put in a small bowl. Crumble your now cooled crispy bacon into your breadcrumbs … these are your bacon crispies!

Wipe your frying pan with some kitchen paper, add a drizzle of oil and return it to medium heat. Add the remaining bacon pieces and cook until crispy, 5 mins. Pour the fusilli into your pan of boiling water and cook, 9 mins. TIP: We have given you more pasta than you need, save the excess for another day!

Add the shallot, courgette and peppers to the pan with the bacon and cook until softened, 5 mins. Add the garlic and tomato purée. Cook for 1 minute more. Pour in the water (see ingredients for amount) and add the stock powder. Stir to dissolve and simmer, 5 mins. TIP: If it looks a bit dry, add a couple of spoonfuls of the pasta water to the pan at the end of the 5 mins.