a) Boil a full kettle.

b) Halve the baby plum tomatoes and pop into a bowl with a drizzle of oil and the balsamic glaze. Season with salt and pepper, then mix well. Set aside.

c) Peel and grate the garlic (or use a garlic press).

a) Pour the boiled water from your kettle into a large saucepan on high heat with 1/2 tsp salt.

b) Add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together. Set aside.

d) Meanwhile, grate the cheese.

a) Roughly chop the walnuts.

b) In another small bowl, mix together the walnuts and chilli flakes (add less if you'd prefer things milder).

c) Set your walnut sprinkle aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, fry the garlic for 30 secs.

c) Add the water for the sauce (see pantry for amount), vegetable stock paste and cooked pasta to the pan. Bring to the boil, stirring consistently, then remove from the heat.

a) Vigorously stir the creme fraiche, wholegrain mustard and cheese into the macaroni.

b) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

c) Add the pea shoots to the tomato bowl and toss to combine.

a) Share the mac & cheese between your bowls.

b) Top with the spicy walnut sprinkle.

c) Serve with the salad alongside.

Enjoy!