Blue Cheese, Bacon and Cauliflower Mac and Cheese

Halve any large cauliflower florets and pop them into an ovenproof dish. Drizzle with oil, sprinkle over the Central American style spice mix and season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Meanwhile, when your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, melt the butter (see pantry for amount) in a saucepan on medium-high heat.

Once the butter has melted, add the lardons. Stir-fry until golden, 4-5 mins.  IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Next, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see pantry for amount) and the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche, then remove from the heat.

Add the grated cheese to the sauce and stir until melted.

Next, stir the roasted cauli and cooked pasta through the sauce, then pour back into the ovenproof dish.

Turn your grill on to high.