YolanDa Brown served up a tasty smoked salmon and bacon pasta Prue Leith’s Cotswold Kitchen.

The ingredients are: Oil, 1 Onion, diced, 1 Garlic Clove, crushed, A handful of Flat Leaf Parsley, snipped, 5 Streaky Bacon Rashers* (or Pancetta) sliced, 220g of Conchiglie* or Fusilli pasta, 100g of Green Peas (frozen is fine), 1 container of Thick Cream (Crème Fraîche), 40g of Parmesan Cheese, 40g of Halloumi Cheese, grated, 200g of Skinless Salmon, Cajun Seasoning, All Italian dried Herb Seasoning, Salt and Pepper.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.