Pre-heat the oven to 180°C and grease a shallow ovenproof dish with a little oil or butter.

Finely chop the onion and garlic and gently fry in the oil until softened. Add the flour and stir to cook it just a little. Add a good glug of milk and whisk to remove any lumps that may develop, keep adding the milk and stirring until it is all gone. You are basically making a very thin white sauce but with onions and garlic in there already. Add the sliced mushrooms and a handful of spinach. Add whatever you like really, more veg is fine, maybe some fried bacon lardons if you feel the need for a meaty addition.

Season with salt and pepper and add the mustard and chilli flakes. Now turn the heat up a little and add the mozarella and half the cheddar. Give it all a good stir while the cheese melts, then take off the heat. It should still be quite runny but that’s what you want as you have yet to add the pasta.

Stir in the pasta and pour the lot into your oven dish. Spread it out evenly and top it off with the remaining cheddar and the parmesan and a sprinkling of breadcrumbs for a little crunch. Bake for around 45 minutes until it looks golden brown and irresistible. Real comfort food, without the E-numbers.