Maple Glazed Pork Belly and Butternut Mac & Cheese

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the macaroni.

When boiling, stir the macaroni into the water 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 everything cooks, finely chop the chives (use scissors if easier).

Quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Grate the Red Leicester. Peel and grate the garlic (or use a garlic press).

Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. Once melted, stir in the garlic and fry until fragrant, 1 min.

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

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the chicken stock paste and creme fraiche. Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.

Meanwhile, in a small bowl, mix together the maple syrup and hot sauce.

Once the sauce has thickened, remove from the heat and stir through the roasted butternut, cheese, half the chives and the cooked macaroni until the cheese has melted.

Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.