'BACON', MAC AND CHEESE

Serves 4 as part of a main meal or 2 as a light lunch

For the main part of the dish:
225g macaroni
40g butter
40g plain flour
500ml milk
100g cheddar cheese, grated
salt and pepper
3 slices vegetarian 'bacon'
1tsp oil

For the topping:
2 slices bread, toasted and torn into chunks
75g cheddar cheese
1tsp mixed herbs

First make the topping by placing the bread in a food processor and whizzing to make rough breadcrumbs. Mix with the cheese and herbs and set aside.
Bring a large pan of water to the boil. Add the macaroni and cook until just tender. Drain in a colander.

Meanwhile, in a separate pan, heat the butter and then stir in the flour and cook through.
Gradually mix in the milk, stirring well until thickened.
Take off the heat, stir in the cheese and season.
Add the pasta and stir well.

Cook the 'bacon' in the oil and chop into small pieces.
Mix all together and add a little more milk if needed to loosen it.
Place in a heatproof dish.

Cover with the topping.

Put foil over the top and cook at 220˚C/ Gas 7 for about 15 minutes.

Remove the foil and cook for 10 minutes more until the top is golden.