Marmite Mac 'N' Cheese

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

Boil a full kettle

Melt 15g [30g] butter in a pan over a medium heat

Once melted, add 15g [30g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 300ml [600ml] milk into the roux, a little at a time, and cook for 5-8 min or until a smooth, thick sauce remains

Add the double cream, Dijon mustard and half the Marmite (save the rest for later!)

Season with a pinch of salt and pepper, stir it all together and remove the pan from the heat – this is your Marmite béchamel sauce

Meanwhile, add the macaroni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the macaroni for 7-8 min or until cooked with a slight bite

Whilst the macaroni is cooking, grate the cheddar cheese

In a bowl combine the grated Italian hard cheese with the panko breadcrumbs – these are your cheesy breadcrumbs

In a separate bowl combine the remaining Marmite with 1 tbsp [2 tbsp] boiled water – this is your Marmite drizzle

Tip: Whisk it together until fully combined!

Once the macaroni is cooked, return the Marmite béchamel sauce to a medium-high heat

Add the drained macaroni with the grated cheddar 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 Marmite drizzle

Drizzle generously with olive oil and put the dish in the oven for 15-20 min or until golden and bubbling – this is your Marmite mac 'n' cheese

Once the Marmite mac 'n' cheese has been in the oven for 10 min, reboil a kettle

Add the Tenderstem broccoli and green beans to a pot with a pinch of salt and cover with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Once done, drain, return to the pot and keep covered until serving