Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Grate the cheese. Once boiling, add the penne to the water and cook until tender, 12 mins. Drain in a colander, pop back in the pan and stir through a little oil to stop it sticking together.

Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the chorizo and stir-fry until it releases its oils, 1-2 mins. Don't let it take on too much colour. Pour the chorizo and all its oil into a bowl and add the breadcrumbs. Season with pepper, stir to coat the crumbs in the oil and leave to the side.

Put your frying pan back on medium-high heat. Add the olive oil (see ingredients for amount) and the shallot. Stir-fry until the shallot is soft, 3-4 mins, then stir in the flour (see ingredients for amount). Cook until it forms a paste consistency, 1-2 mins. Gradually, stir in the water (see ingredients for amount) and the chicken stock paste. Bring to the boil, then stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Add the dried oregano and Cheddar to the sauce and stir until the cheese is melted. Taste and season with salt and pepper if needed. Add the pasta to the sauce and stir to combine with a splash of water to loosen if you need to. Pour into an ovenproof dish. Sprinkle the chorizo crumb evenly over the top, then bake on the top shelf of your oven until the crumbs are golden, 5-6 mins. Once cooked, remove from your oven. Meanwhile, wash out your frying pan and pop it back on medium-high heat.

Add a drizzle of oil to your frying pan and, once hot, add the Tenderstem® broccoli. Season with salt and pepper. Stir-fry until starting to char, 1-2 mins. Add the garlic to the pan and stir-fry for a minute longer, then add a splash of water and cover the pan with a lid or kitchen foil. Lower the heat to medium and steam the broccoli until tender, 4-5 mins. Remove the pan from the heat.

Spoon the penne bake into bowls and serve the broccoli alongside. Enjoy!