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by Marcus Wareing from ‘Marcus at ³ÉÈË¿ìÊÖ’ (Harper Collins)

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Who doesn’t love a decent bowlful of macaroni cheese?Ìý It is the ultimate comfort food and wonderfully simple to make.Ìý However, to take this one step further I like to stir through some mushroom purée flavoured with truffle oil before topping with a herby breadcrumb and baking until golden.

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Serves 4

ÌýPrep time 20 minutes

Cooking time 40 minutes

ÌýIngredients Ìý Ìý Ìý Ìý ÌýÌý

325g dried macaroni pasta

100g panko breadcrumbs

2 tsp picked fresh thyme leaves

3 tbsp truffle oil

sea salt and freshly ground black pepper

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For the Mushroom Purée

25g butter

1 shallot, finely chopped

200g mushrooms, chopped

2 garlic cloves, crushed

2 sprigs of thyme

50ml Madeira wine

150ml milk

1 tbsp truffle oil

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For the Cheese Sauce

75g butter

75g plain flour

650ml milk

100g mature Cheddar cheese, grated

1 tsp Dijon mustard

1 tsp Worcestershire sauce

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Method

1.ÌýÌýÌý To make the mushroom purée, melt the butter in a frying pan and sauté the shallot until soft but not coloured.

2.ÌýÌýÌý Add the mushrooms, garlic and thyme.Ìý Cook over medium-high heat until the moisture has cooked out of the mushrooms.

3.ÌýÌýÌý Add the Madeira and boil until it has reduced away.Ìý Pour in the milk, bring to a simmer, season with salt and pepper, and remove the thyme sprigs.Ìý

4.ÌýÌýÌý Transfer to a blender or food processor and blitz to a smooth purée.Ìý Stir in the truffle oil, check for seasoning and set aside.Ìý

5.ÌýÌýÌý To make the cheese sauce, melt the butter in a medium non-stick saucepan until foaming.ÌýÌý

6.ÌýÌýÌý Add the flour and cook out for about 30 seconds to 1 minute. Ìý

7.ÌýÌýÌý Gradually whisk in the milk with a balloon whisk and bring to a simmer. Ìý

8.ÌýÌýÌý Cook for about 2 minutes, until thickened.Ìý

9.ÌýÌýÌý Stir in the cheese, mustard, Worcestershire sauce and season with salt and pepper.

10. Preheat the oven to 220C/200C fan/gas 7.

11. Cook the macaroni according to the packet instructions.Ìý

12. Drain and mix with the cheese sauce until the pasta is thoroughly coated.Ìý

13. ÌýFold through the mushroom purée and spoon into individual dishes or one large dish to share.

14. Mix together the breadcrumbs, thyme leaves and truffle oil.Ìý

15. Scatter over the top of the macaroni and bake in the oven for 20 minutes until bubbling and golden on top.

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Sweetcorn and Tarragon Fritters

ÌýSavoury pancakes or fritters are usually a popular choice in my household when we are having a late breakfast.Ìý We’ll often top these with a spoonful of crème fraîche and some crispy bacon or chorizo.Ìý

I like to use fresh corn on the cob for these when in season, as it gives a better crunch.Ìý If you don't want to use tarragon, then chives, basil or parsley work well too.

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Makes 10

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Prep time 10 minutes

Cooking time 10 minutes

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Ingredients

2 corn on the cobs, husks removed, or 150g frozen sweetcorn

150g plain flour

1 tsp baking powder

1 egg

125ml whole milk

1 tbsp chopped tarragon leaves

groundnut or vegetable oil, for frying

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Method

1.ÌýÌýÌý Bring a pan of salted water to the boil and cook the corn on the cob for 8 minutes. Drain, allow to cool enough to handle, then cut off the kernels.Ìý Alternatively, if you are using frozen sweetcorn, cook for 4-5 minutes, then drain.

2.ÌýÌýÌý Sift the flour and baking powder into a bowl.

3.ÌýÌýÌý In another bowl, beat together the egg and milk, then pour into the flour.Ìý Mix until smooth, then season and mix in the corn and tarragon, being careful not to overmix as the fritters won’t be fluffy.Ìý

4.ÌýÌýÌý Heat a large frying pan over a medium heat.Ìý Add enough oil to cover the base of the pan and, when hot, drop spoonfuls of the batter in the pan.

5.ÌýÌýÌý ÌýCook the fritters for a couple of minutes, until small bubbles appear on the surface and the edges are drying out.Ìý

6.ÌýÌýÌý Use a fish slice to flip the fritter over and fry the other side for a minute or so, until golden.Ìý

7.ÌýÌýÌý ÌýContinue with the remaining mixture and serve the fritters hot.

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