Pea, Mushroom and Onion Marmalade Linguine

a) Add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, reserve some pasta water (see pantry for amount) in a measuring jug, then drain in a colander.

c) Pop the linguine back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, roughly chop the chives (use scissors if easier).

b) Halve, peel and thinly slice the shallot.

c) Grate the Cheddar.

d) Heat a drizzle of oil in a frying pan on medium-high heat.

a) Once hot, add the shallot and mushrooms to the frying pan and cook until softened and starting to brown, 4-5 mins. Season with salt and pepper.

b) Add the onion marmalade and garlic. Stir-fry for 30 secs.

c) Stir in the reserved pasta water and veg stock paste, then bring to the boil.

d) Turn the heat down slightly and simmer until reduced by half, 3-4 mins.

a) Once the sauce has reduced, stir in the creme fraiche, peas and a good grind of pepper. Cook until piping hot, 1-2 mins, then remove from the heat.

b) Stir the cooked linguine, both cheeses and half the chives into the sauce. Mix well to combine. Add a splash of water if it's a little too thick.

c) Season with salt and pepper.