Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 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. Pull the thyme leaves from their stalks (discard the stalks). Once boiling, add the wheat penne to the water, simmer until cooked, 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 lovely red oil, 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 and half the olive oil (see ingredient list for amount). Add a grind of 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 remaining oil (see ingredients for amount) and the shallot. Stir-fry until the shallot is soft, 3-4 mins then stir in the flour. Cook until it forms a paste consistency, 1-2 mins. Gradually, stir in the water (see ingredient list for amount) and the stock powder. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Add the thyme leaves and cheddar to the sauce and stir until the cheese is melted. Taste and add salt and pepper if it needs it. Add the pasta to the sauce and stir to combine with a splash of water to loosen, then pour into an oven 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. Wash out your frying pan and pop back on medium high heat.

Add a drizzle of oil to your frying pan and once hot, add the tenderstem with a pinch of 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 some tin foil. Lower the heat to medium and steam the veg until tender, about 4 mins. Remove the pan from the heat.

Spoon the penne 'n cheese into bowls and serve the greens on top. Enjoy!