Mac 'n' Blue Cheese

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely dice the onion(s)

Heat a wide based pan with 1 tbsp (2 tbsp) of olive oil

When hot, add the pancetta and onion

Cook on a medium heat for 10 min or until the pancetta is crispy and the onion soft

Boil a kettle (used in step 3)

Cut the broccoli into florets

Add them to a baking tray, drizzle with olive oil and season with salt and pepper

Put it in the oven for 15-20 min or until the broccoli is crispy on the outside

Add the pasta to a large pot of boiling water with a large pinch of salt

Cook for 8 min, or until al-dente

Once cooked, drain and allow to steam dry in the colander

Meanwhile, break up the stilton into small pieces

Bash up the walnuts (whilst still in the bag) with a rolling pin or other suitable implement until you have fine crumbs

Tip: Alternatively, use a food processor or pestle and mortar to break up the walnuts

Once the pancetta and onion are cooked, set aside in a bowl for step 7

Return the pan to a medium heat and add 30g (60g) of butter

Once the butter is melted, gradually stir in 30g (60g) of flour and cook for 2 min, stirring constantly

You should end up with a sandy textured, honey coloured paste - this is your roux

Whisk in 400ml (800ml) of milk gradually to the roux

Cook for 5 min, stirring continuously, until a smooth fairly loose sauce forms, then remove it from the heat

Add the stilton and pancetta-onion mix to the sauce

Stir in the pasta

Season to your taste with salt and pepper