Watercress Mac and Cheese

There is something about the spice that's in the watercress and the balance between the cheese and mustard that makes this mac and cheese so moreish.

• 1 tablespoon of cornflour

• 2 tablespoons of butter

• 700ml of whole milk

• 200g of watercress

• 300g of grated cheese (cheddar or Gruyère)

• 1 teaspoon of English mustard powder

• Half a teaspoon of grated nutmeg

• A few grinds of black pepper

• A pinch of salt

• Your favourite short and small pasta shape

• A few slices of sourdough bread

• A handful of grated parmesan.

Start by blending 100ml of milk with the watercress until it's a smooth deep green mix. Then, make a roux with cornflour and butter. On low heat melt the butter in a large heavy-bottomed pot and stir in the cornflour, let it sizzle so the flour cooks a little and then add in the rest of the milk. Keep stirring so there are no lumps as the sauce thickens. Stir in the grated cheese, mustard powder, nutmeg, pepper and salt and let everything melt and combine. 

Pour in the deep green watercress mix and take it off the heat. Cook your pasta a few minutes short of the packet instructions and keep a little pasta water when you drain it. Combine the pasta and the green cheese sauce and pour this into a baking dish. Top with torn up bits of sourdough, parmesan and bake in the oven for 35 minutes at 180.