Roman-Style Cacio E Pepe Bucatini With Sundried Tomato Arancini

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a full kettle

Bash your hazelnuts in its bag with a rolling pin (keep them in the bag so you don't lose any!) Tip: If you don't have a rolling pin, just chop them roughly!

Add your cherry tomatoes to one side of a baking tray with a drizzle of olive oil and a pinch of salt and pepper and put the tray in the oven and cook for an initial 8-10 min or until the tomatoes are softened and lightly charred

Meanwhile, add your bucatini to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat

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

Once done, drain the bucatini, reserving a cup of starchy pasta water

Add your cheesy tomato arancini to a separate baking tray and put in the oven for 12-15 min or until crisp and golden

Add your grated pecorino cheese and cornflour to a large bowl and mix until completely combined – this is your cheese mix

Wash your salad and pat it dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) over a low heat

Tip: Cooking for 4 or more? Use 2 pans!

Once hot, add your cracked black pepper and cook for 2-3 min or until fragrant, once fragrant, add your clotted cream to the pan[s] and cook for 1-2 min or until melted

Once melted, remove from the heat, add the cheese mix and stir it all together until completely combined

Once the tomatoes are softened and lightly charred, remove from the oven and add the crushed hazelnuts to the other side of the tray

Return the tray to the oven for 3-4 min or until the hazelnuts are golden, then remove from the oven and set aside to cool slightly

Tip: Watch them like a hawk to make sure they don't burn!

Add the drained bucatini to the pan with 1 tbsp per person starchy pasta water and stir it all together quickly

Add 1 tbsp more pasta water at a time if required, stirring until completely incorporated, the sauce is thick, smooth and coating the pasta – this is your cacio e pepe bucatini

Add your balsamic vinegar to the reserved bowl with a drizzle of olive oil and a pinch of salt, pepper and sugar and whisk together – this is your balsamic dressing

Add the salad, roasted cherry tomatoes and toasted hazelnuts to the bowl and toss – this is your roasted tomato & hazelnut salad