Prep: 15 minutes Cook: 25 minutes ❄: Can be frozen

Preheat the oven to 200°C/fan 180°C.

Bring a large pan of salted water to the boil, and cook the pasta for 3 minutes less than the recommended time on the packet. Drain and add the oil, stirring it through. This will stop the pasta sticking together. – and set aside.

Melt the butter in a small pan over a medium heat, then add the garlic and mustard powder and cook for 1 minute.

Stir in the flour, and cook for 1 minute, mixing all of the time.

Add the milk and the cream, and whisk until the sauce is smooth and lump-free. Continue to whisk until the sauce thickens.

Take the pan off the heat, add the grated Cheddar cheese and leave it to melt, stirring occasionally.

Now tip the pasta and kale into an ovenproof dish, and pour over the sauce.

Bake for 20 minutes, until the top is crisp and golden.

Sprinkle with the Parmesan and a good grind of black pepper to serve.

Taken from Nadiya’s Kitchen

Serves 8

350g fusilli pasta

1 tablespoon of vegetable oil

1 teaspoon olive oil

2 tablespoons unsalted butter

3 cloves of garlic, crushed

1 teaspoon English mustard powder

3 tablespoons plain flour

250ml whole milk

250ml single cream

250g mature Cheddar cheese, grated

large handful of kale leaves, chopped

50g Parmesan cheese, grated

freshly ground black pepper