Macaroni in potato skins

Cook the macaroni until al denté, drain but don’t refresh. Make a roux with the Dawn Phase block and flour then gradually add Soya milk until you have a thickened sauce then add vegan cheese and stir well.

Fold in finely chopped spring onions, chopped parsley and the cooked macaroni. Roughly chop some vegan pepperoni and mix in.

Divide the macaroni between the potato skins, sprinkle over a little more vegan cheese, a couple of slices of vegan pepperoni and panko breadcrumbs,  bake for 20 minutes until golden and crisp.

Serve with a crisp salad and a little chopped chive.