Ultimate Bacon Mac & Cheese

Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While the bacon fries, grate the Cheddar cheese. Roughly chop the pine nuts.

Once the bacon is golden, add the honey to it and stir to coat. Transfer to a medium bowl. TIP: If your honey has hardened, put the sachet into a bowl of hot water for 1 min to loosen.

Pop the bacon frying pan back on medium-high heat (no need to clean). Melt in the butter, then stir in the flour (see pantry for both amounts). 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 creme fraiche and chicken stock paste. Bring to the boil, stir and simmer until thickened, 2-3 mins. 

Once the croutons are cooked, preheat your grill to high.

Once thickened, remove the sauce from the heat and stir in the Cheddar and cooked macaroni. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Transfer the cheesy pasta to an ovenproof dish and sprinkle over the Parmigiano Reggiano and chopped pine nuts. Top with the honeyed bacon. 

Grill your mac and cheese until golden, 3-5 mins.

Meanwhile, halve the baby plum tomatoes.

In a medium bowl, combine the balsamic vinegar, sugar and oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then add the tomatoes.

Just before serving, add the rocket and croutons and toss to coat in the dressing.