Chorizo Topped Mac and Cheese

While the pasta cooks, heat a large frying pan on medium-high heat (no oil).
When the pan is hot, add the chorizo and panko breadcrumbs and fry until the chorizo starts to brown, 3-4 mins.
Transfer the chorizo crumb to a bowl and set aside. Keep the pan for later.

Pop a large saucepan on medium-high heat and add the olive oil for the roux (see ingredients for amount).
Once the oil is hot, stir in the flour (see ingredients for amount). Cook until it forms a paste consistency, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see ingredients for amount) and then the chicken stock paste. Bring to the boil, then simmer until thickened, 1-2 mins.

Meanwhile, wipe out your (now empty) frying pan and pop back on medium-high heat with a drizzle of oil. Halve any thick broccoli stems lengthways.
Once the pan is 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 the pan from the heat.

Once the sauce has thickened, stir in the creme fraiche, then remove from the heat.
Add the dried oregano and Cheddar, stir until well combined. Taste and season with salt and pepper if needed.
Add the cooked pasta to the sauce and stir to combine. TIP: Add a splash of water to loosen if needed.