In the meantime, melt the lard in a non-stick pan or wok, and fry the diced bacon and mushrooms until crispy and caramelised. Remove with a slotted spoon and set aside. (Try not pick at the bacon!)

Using the same pan and on a lower heat, gently fry the leeks and garlic in the rendered bacon fat, stirring regularly and scraping any bacon bits that may have stuck. Add a dash of water, cover with a lid and cook until the leeks have softened completely (this can take up to 15 minutes). Remove the lid, increase the heat and cook until any remaining moisture has evaporated.

Drain the warm konjac pasta and tip into the pan. Stir in the sour cream and gently warm through, using tongs to evenly mix and combine.

Serve with a generous scattering of finely grated Parmesan and chopped parsley. Season with freshly ground black pepper.