a) Boil a full kettle.

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 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.

a) Meanwhile, grate the Cheddar cheese.

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), veg 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 both the grated Cheddar and grated Italian style cheese into the macaroni.

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.

a) Share the mac & cheese between your bowls.

b) Sprinkle over the chilli flakes (add less if you'd prefer things milder).

c) Serve with the pea shoots alongside. Drizzle the balsamic glaze and some oil over the leaves.

Enjoy!