Harissa Mac 'N' Cheese With Butternut Squash

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

Add your butternut squash cubes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 15-20 min or until the squash is tender – this is your roasted butternut squash

Meanwhile, add your macaroni to a pot of boiled water and bring to the boil over a high heat

Cook the macaroni for 7-9 min or until cooked with a bite

Once done, drain the macaroni reserving 150ml [195ml] [255ml] starchy pasta water and set aside until later, reserve the pot

While the pasta is cooking, peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese

Combine your panko breadcrumbs with your ground sumac, 1/3 of your grated cheese and a drizzle of olive oil – this your sumac crumb

Return the reserved pot to a medium heat with 2 tbsp [3 tbsp] [4 tbsp] olive oil

Once hot, add the chopped onion and garlic to the pot and cook for 3-4 min or until slightly softened

Once softened, add 20g [30g] [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste coats the onion – this is your roux

Gradually whisk in 200ml [260ml] [300ml] milk and the starchy pasta water to the roux, a little at a time, and cook for 4-5 min or until a smooth, thick sauce remains

Once done, add the remaining grated cheese, vegetable stock mix and harissa paste (can't handle the heat? Go easy!) – this is your harissa béchamel sauce

Add the roasted butternut squash to the harissa béchamel sauce with the drained macaroni and stir everything together – this is your mac 'n' cheese mixture

Transfer the mac 'n' cheese mixture to an oven-proof dish

Sprinkle over the sumac crumb and put the dish in the oven for 10 min or until golden and bubbling – this is your harissa mac 'n' cheese

While the mac 'n' cheese is cooking, wash your salad and pat dry with kitchen paper

Add the salad to a large bowl with your white wine vinegar and a drizzle of olive oil – this is your dressed salad

Chop your parsley finely, including the stalks