Crush the garlic. Heat a frying pan on high heat and drizzle with oil.

Add the bacon lardons and cook for 5 minutes. Add the crushed garlic and cook for 1 minute.

Bring a pot of water to boil and add the penne pasta. Cook for 12 minutes. Reserve 1 cup of the boiling pasta water, then drain the pasta and set aside.

Add the chicken stock and crème fraîche to the frying pan with the bacon and garlic. Bring to a boil, reduce heat, and simmer for 12 minutes.

Add the reserved pasta water to the sauce and stir to combine.

Mix the cooked penne pasta with the baby spinach leaves, then transfer to a deep baking dish.

Sprinkle the breadcrumbs over the pasta, followed by the grated cheddar cheese and mixed herbs.

Bake in the oven at 180°C/350°F/Gas Mark 4 for 10 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.