Green mac 'n' cheese

In a bowl, mix together the breadcrumbs, Parmigiano Reggiano, chillies (if using) and 50g Cheddar until well combined; set aside. Bring a large pan of salted water to the boil, then cook the macaroni according to the shortest time given on the pack instructions. When the macaroni has 3 minutes’ cooking time left, add the asparagus and peas. Once just tender, drain the pasta and vegetables through a colander.

Meanwhile, in an ovenproof sauté pan or large shallow flameproof casserole, melt the butter over a low-medium heat. Using a balloon whisk, whisk in the flour and cook for 1 minute until golden, then gradually add the milk, whisking all the time, making sure it is well combined before adding a little more. Bring to the boil, then simmer for a minute or two until thickened. Take off the heat and stir in the remaining 150g Cheddar, the pesto and lemon zest; season. Preheat the grill to medium.

Stir the pasta and veg into the sauce, then scatter over the breadcrumb mixture. Grill for 8-10 minutes until golden and bubbling, keeping a close eye on it. Stand for 5 minutes, then scatter over the basil leaves and serve.