Cheesy Cheddar Bake

Separate the broccoli florets from the stalk into bite-sized pieces and set aside. Peel and finely chop the onion and garlic. Cut the chicken into roughly 2cm pieces and halve the bacon rashers lengthways. Grate the cheese. LH: Mix the crème fraîche, milk and half the cheese together in a bowl and set aside.

Put the pasta and broccoli into the boiling water, cover and simmer for 5 mins. Meanwhile make your skewers. First roll up each bacon rasher. Then alternately skewer the chicken and bacon to create eight even sized kebabs. LH: Mix the tomato purée and honey together with 1/4 tsp of ground black pepper and brush over all sides of the meat.

Arrange the skewers on a baking tray and pop onto the top shelf of the oven. Cook for 15 mins, until browned and the chicken is cooked through.

Heat a frying pan on medium heat with 1 tbsp of olive oil. Add the onion and gently fry for 3 mins. Now add the garlic and fry for another minute, then take off the heat.

Cut the tomatoes into thin slices. Drain the pasta and broccoli well and transfer both to an ovenproof dish. Add the tomatoes and onion mixture. Pour the milk mix over the top and stir to lightly coat all the pasta. LH: Scatter the remaining cheese over the top. Put on the middle shelf of the oven to cook for 10 mins.

When your pasta has been in the oven for 10 mins, swap the cheese bake to the top shelf of the oven to brown, and move the skewers to the middle shelf. Cook both for a further 5 mins.