Smoky Chipotle Mac 'N' Cheeze

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Deseed your peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced peppers and cook, covered, for 4-5 min

Meanwhile, boil a kettle

Peel and slice your red onion[s]

Add the sliced onion to the pan with a pinch of salt and cook, covered, for a further 4-5 min

While the onion is cooking, add your pasta to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat

Cook for 7 min or until cooked with a slight bite

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

Combine your panko breadcrumbs, ground smoked paprika and a pinch of salt – these are your smoky breadcrumbs

Grate your cheddar flavour block[s]

Drain your sweetcorn

Once the onion has softened, add your chipotle paste (can't handle the heat? Go easy!), tomato paste, drained pasta, drained sweetcorn, creamy single oat, vegetable stock mix, a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] of starchy pasta water, then cook for 3-4 min or until the sauce has thickened

Once thickened, take the pan off the heat and stir in the grated cheeze, then give everything a good mix up – this is your smoky chipotle mac 'n' cheeze

Transfer the smoky chipotle mac 'n' cheeze to an oven-proof dish

Top with the smoky breadcrumbs and put the dish in the oven for 10 min or until bubbling and crispy