Macaroni cheese

Preheat the oven to 200C/gas 6. Boil the macaroni according to the packet instructions, then drain and set aside.

For the cheese sauce: pour the milk into a saucepan, add the bay leaves and heat to scalding point. Remove from the heat and, when the milk has cooled a little, discard the bay leaves.

Melt the butter in a heavy-based saucepan. Add the flour and cook, stirring, for 3 minutes, taking care not to let it brown. Stir in a little of the milk and cook briefly, then gradually add the rest of the milk, stirring until you have a smooth sauce.

Bring the sauce to the boil, stirring constantly, then reduce the heat and simmer for 3 minutes until thickened. Take off the heat and stir in the Cheddar, mustard, salt and freshly ground pepper.

Heat the olive oil in a large pan and fry the shallots until translucent. Add the macaroni, cherry tomatoes, sun-blushed tomatoes and cheese sauce. The sauce should coat, not swamp, the macaroni. If necessary, add a little milk to loosen the consistency.

Heat the mixture through, then pour into an ovenproof dish and sprinkle with Parmesan cheese. Bake for 6-8 minutes.

Place the dish under a hot grill for a minute or so, until the cheese is bubbling and the top is golden brown. Sprinkle with chopped parsley and serve at once.