Bloody Mary Mac 'N' Cheese

Preheat the grill to medium-high and boil a kettle

Grate your cheddar cheese finely

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min or until cooked with a slight bite, once cooked, drain the pasta and reserve 100ml [130ml] [170ml] starchy pasta water

While the pasta is cooking, heat a pot over a medium heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] butter

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and your tomato paste, then stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your tomato roux

Gradually whisk in 150ml [225ml] [300ml] milk, a little at a time, and cook for 2-3 min or until a smooth, thick sauce remains – this is your tomato béchamel sauce

Once thickened, add the reserved starchy pasta water with your Chinese rice wine

Add your Henderson's Relish and sriracha (can't handle the heat? Go easy!) with your vegetable stock mix and 3/4 of the grated cheese (save the rest for a topping!)

Give everything a good mix up and cook for a further 2 min or until well combined – this is your bloody Mary cheese sauce

Add the cooked pasta to the bloody Mary cheese sauce and season with a very generous grind of black pepper

Give everything a good mix up and transfer to an oven-proof dish (use individual ones for fancy presentation!) and set aside – this is your mac 'n' cheese mix

Combine your panko breadcrumbs with your ground smoked paprika and the remaining grated cheese in a small bowl – this is your smokey topping

Chop your cherry tomatoes in half

Dice your cucumber finely

Wash your salad, then pat dry with kitchen paper

Top the mac 'n' cheese mix with the smokey topping and press in 3 halved cherry tomatoes per dish

Season with a grind of pepper

Put the dish[es] under the grill and cook for 2-3 min or until golden and crisp – this is your bloody Mary mac 'n' cheese

Tip: Watch them like a hawk to make sure they don't burn!