Nando's Peri-Peri Sweet Potato Mac and Cheese

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp of salt for the macaroni.

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

Cut the tomato into 1cm chunks and pop into a medium bowl. Drizzle with olive oil, season with salt and pepper and set aside. 

When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Meanwhile, melt the butter (see pantry for amount) in another large saucepan on medium-high heat. Once hot, add the garlic and stir-fry, 30 secs.

Next, stir in the flour (see pantry for amount). 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 vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche, then remove from the heat. Add the Italian style cheese, stir until melted. Season with salt and pepper.

Once the macaroni is cooked, drain in a colander then stir into the cheese sauce.

Once the sweet potato is ready, stir it through the mac and cheese. Turn your grill on to high. 

Add the Nando's Peri-Peri sauce and mix well to combine. Taste and season with more salt and pepper if needed. Add a splash more water if you feel it needs it.

Transfer the mac and cheese to an appropriately sized ovenproof dish. Sprinkle over the Cheddar and pop under the grill until the cheese is golden and bubbling, 5-6 mins.