Plant Based Mac 'n' Cheeze

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 the boil over a high heat

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

Once done, drain the macaroni and set aside until later, reserving the pot and a cup of starchy pasta water

Peel and finely chop (or grate) your garlic

Grate your cheddar flavour block[s]

Combine your panko breadcrumbs and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl with a pinch of pepper

Dissolve your vegetable stock mix, umami seasoning, Dijon mustard and creamy single soy in 100ml [150ml] [200ml] boiled water – this is your creamy stock

Return the reserved pot to a medium heat with a generous drizzle of olive oil, once hot, add the chopped garlic with a pinch of salt and cook for 1 min or until fragrant

Once fragrant, add 2 tbsp [3 tbsp] [4 tbsp] flour and stir with a wooden spoon for 1-2 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 min or until a smooth, thick sauce remains – this is your plant-based béchamel sauce

Once thickened, add the grated cheeze with a generous grind of black pepper and mix until the cheeze has melted

Once melted, stir through the cooked macaroni until the fully coated in the sauce

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!

Transfer the coated macaroni to an oven-proof dish and top with your meat-free bacon lardons and panko breadcrumbs

Put the dish in the oven for 15-18 min or until the golden and bubbling – this is your plant-based mac 'n' cheeze

Wash your salad then pat dry with kitchen paper

Chop your tomato[es] roughly

Combine your balsamic vinegar with a drizzle of olive oil – this is your balsamic dressing

Add the salad and chopped tomato to the dressing and toss – this is your balsamic salad