Spring Mac & Cheese With Meat-Free Bacon and Tarragon

Boil a kettle

Heat a large, wide-based pot with a drizzle of vegetable oil over a medium heat

Once hot, add your meat-free bacon lardons and cook for 2-3 min or until golden and crisp

Meanwhile, peel and finely chop (or grate) your garlic

Once the meat-free bacon lardons are crispy, transfer the crispy meat-free bacon lardons to a plate

Reduce the heat to very low and add a little drizzle of vegetable oil with the chopped garlic to the pot and cook for 1 min or until fragrant

Once fragrant, add your macaroni with 400ml [600ml] [800ml] boiled water

Bring to the boil over a high heat, then give everything a good mix up

Once boiling, reduce the heat to low and cook, covered, for 7-8 min or until the macaroni is tender, with a slight bite and there is a little water remaining

Tip: Don't drain the remaining water!

While the pasta is cooking, grate your cheddar cheese finely

Combine 3/4 of the grated cheese (you'll use the rest later!) with your cornflour – this is your floured cheese

Set aside the remaining grated cheese

Wash your salad, then pat dry with kitchen paper

Once the pasta is tender, add the floured cheese with a splash of milk and increase the heat to medium, cook for 2-3 min or until bubbling and thickened

Once thickened, add your blanched peas and soft cheese with half your tarragon pesto (you'll use the rest later!) and the crispy meat-free bacon lardons

Add a generous of pinch of salt and pepper and give everything a good mix up until well combined

Remove the pot from the heat and top with the remaining cheese (don't stir!) and set aside with the lid on for 2-3 min or until the cheese has melted

Once melted, drizzle over the remaining tarragon pesto and top with your crispy onions – this is your spring macaroni 'n' cheese with meat-free bacon & tarragon