Bacon Crusted Spinach Penne n' Cheese

Once the water is boiling, add the penne to the water, simmer until cooked, 12 mins. Lay the spinach in a colander and drain the pasta onto it (the boiling water will wilt the spinach) and set aside. TIP: Drizzle with oil to prevent it from sticking.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons and stir-fry until light brown, 1-2 mins. Don't let it take on too much colour! Pour the bacon and all its oil into a bowl and add the breadcrumbs and the olive oil (see ingredient list for amount). Season with salt and 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 olive oil for the shallot (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 paste. Bring to the boil, stirring continuously, reduce the heat slightly and add the dried thyme, then stir and simmer until thickened, 1-2 mins. Mix in the creme fraiche, then remove from the heat.

Add the cheese to the sauce and stir until it has melted. Taste and add salt and pepper if it needs it. Add the cooked pasta and spinach to the sauce and stir to combine with a splash of water to loosen if you need to. Pour into an ovenproof dish. Sprinkle the bacon crumb evenly over the top, then bake on the top shelf of your oven until the crumbs are golden, 8-10 mins. Once cooked, remove from your oven.