a) Boil a full kettle for the macaroni.

b) 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 ½ 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.

a) Meanwhile, grate the Cheddar cheese.

b) Cut the tomato into 2cm chunks.

c) In a medium bowl, combine the chopped tomato, balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now.

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

b) Once hot, add the garlic and fry, 30 secs.

c) Add the veg stock paste, mixed herbs, creme fraiche, cooked pasta and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat to medium.

a) Stir in the vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder) and both the grated Cheddar and hard Italian style cheese.

b) Simmer until piping hot, 1-2 mins.

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

d) Add the baby leaves to the tomatoes and toss through the dressing.

a) Share the mac & cheese between your bowls.

b) Serve the baby leaves and tomato salad alongside.