Ingredients

250g dried macaroni

2 carrots, peeled and thinly sliced

200g broccoli florets

4 spring onions, finely chopped

2 garlic cloves, finely chopped

300ml vegetable stock

4 tbsp tomato purée

200g plain quark

1  tsp English mustard powder

2  eggs, lightly beaten

160g reduced-fat Cheddar, coarsely grated

Salt and freshly ground black pepper

A small handful of fresh flat-leaf parsley, finely chopped, to garnish

Mixed salad leaves, dressed with lemon juice, to serve

Method

1.           Preheat your oven to 200°C/180°C Fan/Gas 6. Cook the macaroni according to the packet instructions, then drain well and transfer to a wide bowl.

2.           Steam the carrots and broccoli for 3-4 minutes, then drain well and add to the macaroni. Add the spring onions and garlic.

3.           Put the stock, tomato purée, quark, mustard powder and eggs in a blender and whizz until smooth. Pour this over the macaroni, then stir in ¾ of the Cheddar. Season and toss well.

4.           Spoon the mixture into a shallow ovenproof dish, sprinkle over the remaining Cheddar and bake for 15-20 minutes, or until golden and bubbly. Garnish with the parsley and a twist of black pepper. Serve with the salad.