Crab & Bacon Mac 'N' Cheese

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

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 (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta and return to the pot with a drizzle of olive oil

Peel and finely chop (or grate) your garlic

Once the bacon is golden and crisp, add the chopped garlic to the pan and cook for 30 secs or until fragrant

Once fragrant, add half your ground smoked paprika (you'll use the rest later!) to the pan with a knob of butter

Once melted, add 2 tbsp [3 tbsp] [4 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 300ml [450ml] [600ml] milk into the roux, a little at a time

Cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Grate your cheddar cheese

Combine your panko breadcrumbs and remaining smoked paprika in a small bowl

Break up your crab meat gently with a fork

Add the crab meat, drained pasta and grated cheddar cheese to the béchamel sauce, then stir it all together

Season with a grind of black pepper and give everything a good mix up until the cheese has melted

Transfer the mixture to an oven-proof dish

Top with the cheesy breadcrumbs and put the dish in the oven for 20-25 min or until golden and bubbling – this is your crab & bacon mac 'n' cheese

Meanwhile, wash your salad, then pat it dry with kitchen paper

Chop your tomato[es] roughly and add to a bowl with the salad, balsamic vinegar and a drizzle of olive oil – this is your dressed salad