French Onion-Style Mac 'N' Cheese & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely slice your brown onion[s]

Peel and finely slice (or grate) your garlic

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat with a drizzle of olive oil

Once hot, add the sliced onion, sliced garlic and 100ml [130ml] [170ml] cold water

Add your thyme (chuck it in, stalks and all!) and cook, covered, for 8-10 min or until the onion has completely softened, stirring frequently

Meanwhile, grate your cheddar cheese

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

Cook the pasta for 6-7 min or until cooked with a bite

Once done, drain the pasta reserving 150ml [175ml] [200ml] starchy pasta water and set aside until later, reserve the pot

Once the onion has completely softened, add your Marmite, vegetable stock mix, 2 tsp [3 tsp] [4 tsp] sugar and 100ml [130ml] [170ml] cold water

Cook, uncovered, for 4-5 min further or until caramelised

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

Once caramelised, discard the thyme stalks

Return the reserved pot to a medium heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, then add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 100ml [150ml] [200ml] milk and the starchy pasta water into the roux, and cook for 4-5 min or until a smooth, thick sauce remains, then stir through half the grated cheese (save the rest for later!) with your clotted cream – this is your cheese sauce

Add most of the caramelised onion to the cheese sauce with the drained pasta and stir everything together – this is your mac 'n' cheese mixture

Transfer the mac 'n' cheese mixture to an oven-proof dish and sprinkle over the remaining caramelised onion, panko breadcrumbs and remaining grated cheese

Put the dish in the oven for 10-12 min or until golden and bubbling – this is your French onion-style mac 'n' cheese

While the mac 'n' cheese is cooking, combine your white wine vinegar and Dijon mustard with a drizzle of olive oil and a pinch of sugar and pepper in a bowl – this is your dressing

Wash your lettuce, then pat dry with kitchen paper and shred roughly

Add the shredded lettuce to the dressing and toss – this is your dressed salad