Fill your kettle and boil it, then fill a large pan with the hot water. Add a pinch of salt, cover and bring to the boil. Meanwhile, tip the walnut halves into a deep frying pan. Place on a medium heat and toast, shaking the pan often, for 2-3 mins till the walnuts smell nutty. Tip the nuts out onto a board and cool for 2 mins, then roughly chop them.

Pick the thyme leaves off their sprigs (you can push the sprigs through a mesh sieve and the leaves will collect in the sieve. If the stalks are tender and white, you can leave the leaves on them). Roughly chop the thyme leaves.

Rinse the portobello and white mushrooms, then tear them into bite-sized pieces.

Put the frying pan back on a medium-low heat and add 1 tbsp olive oil and the mushrooms. Season with a pinch of salt and pepper and fry, stirring often, for 10 mins till softened, browned and juicy.

While the mushrooms cook, check the water in the pan – it should be boiling by now. Add the pasta and simmer for 8 mins, till the pasta is tender but still has a little bite to it.

When the pasta is cooked, drain it and add to the mushrooms. Add half the walnuts and thyme leaves and half of the sheep's cheese. Toss to mix.

Divide the pasta between 2 warm plates and top with the remaining walnuts and thyme. Dollop over the remaining sheep's cheese and drizzle over the honey to serve.