Cheesy Corn One-Pot Pasta

Add ¾ of the sweetcorn (with its liquid) to a blender along with milk, stock, cornflour and turmeric. Blitz until smooth. If it's too bitty, pass it through a fine sieve and discard the bits, then set aside. Trim and thinly slice the spring onion, separating the whites from greens.

Heat a drizzle of olive oil in a saucepan set over a medium-high heat. Stir fry the lardons until crispy, then use a slotted spoon to transfer to a plate and set aside until it's time to serve. Add the spring onion whites and ½ the spring onion greens into the pan and cook for 2-3 mins until softened. Set aside the remaining spring onion greens for garnish.

Add the pasta to the saucepan and pour over the blended corn milk. Mix to combine and season with salt and plenty of freshly cracked black pepper. Bring to the boil, then turn the heat down to medium and leave to simmer, stirring occasionally, until the pasta is cooked to al dente (normally around 10 mins but follow the packet instructions).

Meanwhile, grate the Cheddar cheese.

Once the pasta has cooked, stir through the cheeses, the remaining corn and the pickled jalapeño slices. Taste and season to taste with some pickle brine, salt and pepper, if needed.

Spoon into bowls and garnish with the lardons and remaining spring onion greens.