Mac 'N' Peas With Zingy Salad

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

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

Cook for 8-10 min or until cooked with a slight bite

Once done, drain the cooked macaroni

Meanwhile, grate your cheddar cheese finely

Dissolve your vegetable stock mix in 200ml [300ml] [400ml] milk and 100ml [150ml] [200ml] boiled water – this is your creamy stock

Melt 20g [30g] [40g] butter in a pot over a medium heat

Once melted, add 20g [30g] [40g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Gradually whisk the creamy stock into the roux, a little at a time, and cook for 5-6 min or until a smooth, thick sauce remains

Once you have a thick sauce, stir through your Dijon mustard and half the grated cheddar (you'll use the rest later!) then season with a good grind of black pepper – this is your béchamel sauce

Peel your garlic and add it to a food processor with your basil, grated Italian hard cheese, 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water, blanched peas and the juice of half your lemon[s]

Blitz until well combined and semi-smooth – this is your pea pesto

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Add your panko breadcrumbs and the remaining grated cheddar to a small bowl with a grind of pepper – these are your cheesy breadcrumbs

Add the drained macaroni to the béchamel sauce – this is your pasta mixture

Transfer the pasta mixture to an oven-proof dish

Mix through the pea pesto then top with the cheesy breadcrumbs

Put the dish in the oven for 15-20 min or until it's golden – this is your mac 'n' peas

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

Add the salad to a bowl with a squeeze of lemon juice and give everything a gentle mix up – this is your zingy salad

Cut the remaining lemon into wedges