Breadcrumbed Baked Mushroom Penne

While the pasta cooks, heat the oil for cooking (see pantry for amount) in a frying pan on medium-high heat.

Once hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily. Once cooked, transfer the toasted crumbs to a bowl and set aside.

Melt the butter for the roux (see pantry for amount) in a saucepan on medium-high heat. Once hot, add the shallot. Stir-fry until softened, 3-4 mins, then stir in the flour (see pantry for amount). Cook 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), followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. 

Stir in the creme fraiche and half the chives, then remove from the heat. Add the Cheddar cheese and stir until melted. Taste and season with salt and pepper if needed.

Add the cooked pasta to the cheese sauce and stir to combine. Add a splash of water to loosen if needed, then transfer to an ovenproof dish and sprinkle the crumb evenly over the top.

Bake on the top shelf of your oven until the crumbs are golden, 5-6 mins.

Once cooked, remove from your oven and leave to stand.

Meanwhile, clean your frying pan and pop it back on medium-high heat with a drizzle of oil. Halve any thick broccoli stems lengthways.

Once hot, add the broccoli and stir-fry for 1-2 mins. Add the garlic and fry for 1 min more.

Add a splash of water and immediately cover with a lid or some foil. Lower the heat to medium and allow to cook until the broccoli is tender, 4-5 mins. Remove from the heat.