Chorizo-Crusted Penne 'n' Cheese

Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the chorizo and stir-fry until it releases its lovely red oil, 1-2 mins. Don't let it take on too much colour! Pour the chorizo and all its oil into a bowl and add the breadcrumbs and the olive oil (see ingredient list for amount). Add a grind of 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 oil (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 powder. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Add the dried thyme and cheddar to the sauce and stir until the cheese is melted. Taste and add salt and pepper if it needs it. Add the pasta 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 chorizo crumb evenly over the top, then bake on the top shelf of your oven until the crumbs are golden, 5-6 mins. Once cooked, remove from your oven. Meanwhile, wash out your frying pan and pop back on medium high heat.

Add a drizzle of oil to your frying pan and once hot, add the Tenderstem broccoli and season with salt and pepper. Stir-fry until starting to char, 1-2 mins. Add the garlic to the pan and stir-fry for a minute longer, then add a splash of water and cover the pan with a lid or kitchen foil. Lower the heat to medium and steam the broccoli until tender, 4-5 mins. Remove the pan from the heat.