Heat oven to 200C/fan 180C/gas 6.

Spread 50g baguette chunks over a baking sheet, drizzle with 1 tbsp melted butter and season.

Bake for 6 mins until crisp, then set aside.

Boil 350g spiral or short pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt 2 tbsp butter in a saucepan.

Add 1 clove finely chopped garlic and 1 tsp English mustard powder, cook for 1 min, then stir in 3 tbsp plain flour.

Cook for 1 min more, then gradually whisk in 500ml whole milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened.

Take off the heat, then stir in 250g grated mature cheddar and 25g grated parmesan.

Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or 4 individual dishes.

Scatter over the bread and remaining 25g grated parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking
– defrost thoroughly before cooking.

1. Use up blue cheese

(please note, that not all species of wild mushroom are safe to eat)

Crumble 50g Stilton, Dolcelatte or Roquefort into the sauce, instead of the Parmesan. Spoon the pasta into the dish, then top with 4 trimmed field mushrooms, gills facing upwards, instead of the crumbs. Drizzle with a little oil, season, then top with a little more blue cheese. Bake as before.