Bacon and Caramelised Onion Croziflette

While the pasta cooks, heat a drizzle of oil in a large saucepan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Once the onions have softened, add the bacon and fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, preheat your grill to high.

Next, add the garlic and mixed herbs, fry for a further 30 secs. 

Stir in the chicken stock paste and water for the sauce (see pantry for amount).

Bring to the boil then lower the heat and simmer until the liquid has reduced a little, 1-2 mins. 

Once the liquid has reduced, stir in the creme fraiche then remove from the heat. 

Stir in half the cheese until melted then taste and season with salt and pepper if you feel it needs it. 

Add the cooked macaroni to the pan, mix together then transfer to an appropriate sized grill-proof dish.

Evenly scatter over the remaining cheese and pop under your grill until golden and bubbling, 5-6 mins.

Meanwhile, quarter, core and thinly slice the apple (no need to peel) then pop into a medium bowl. 

Add the baby leaf mix, drizzle over the balsamic glaze and a little olive oil. Season with salt and pepper and toss together.