1/2 head of cauliflower
8 rashers of streaky bacon
2 slices of ham
100g squash flesh
1/2 red onion
1 clove garlic
1 bay leaf
50g grated cheddar or gruyere
Parmesan for finishing
100g light cream cheese
1 tsp wholegrain mustard
1/2 tsp smoked paprika
Pinch each of black pepper and flakey sea salt
Preheat your oven to 200C and place the cauliflower on a tray. Roast for 20-30 minutes until tender and slightly charred.
Meanwhile, weave the bacon laying strips over one another and lay into an ovenproof bowl or dish, roast with the cauliflower checking every 10 minutes for colour, Ideally crispy, rendered and burning amber.
Once the bacon has rendered, allow it to cool for it to stiffen and use the rendered fat to sauté the veggies.
Dice all of the veggies very fine and add to a pre-heated pan on low for 10 minutes with a bay leaf. Dice and add the slices of ham and cook until slightly golden with the paprika. Meanwhile, grate your cheese and then add mustard and 250-300mls of water to the pan along with the pasta. Cook out the water for 6-8 minutes and then test the pasta for doneness. Add more water if necessary to cook pasta al dente.
Add in the cheddar and cream cheese and melt into a sauce. Add seasoning, serve with 1/2 of the bacon weave and finish with a sprinkle of parmesan.
Serves two at: Calories 450 - P: 40 C: 13 F: 30 - Fibre 6g