Chewy chocolate chip cookies

• 350g/12¼oz unsifted flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 225g/8oz butter
• 175g/6¼oz caster sugar
• 175g/6¼oz soft brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 350g/12¼oz dark chocolate, crumbled

1. Preheat the oven to 190C/375F/Gas 5.
2. In a bowl, combine the flour, baking soda and salt.
3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.
4. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. 
5. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes.

Mac 'n' cheese

• 100g/3½oz butter, plus extra for greasing
• 100g/3½oz plain flour
• 1 tsp Dijon mustard
• 1.2 litres/2 pints full-fat milk
• 75ml/2½fl oz double cream
• 1 bay leaf
• 400g/14oz mature cheddar, grated
• pinch freshly grated nutmeg
• 500g/1lb 2oz dried macaroni
• 100g/3½oz smoked bacon lardons or smoked pancetta cubes
• 60g/2¼oz white breadcrumbs
• 50g/1¾oz Parmesan, grated
• salt and freshly ground black pepper

1. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish..
2. Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf.
3. Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg. 
4. Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce.
5. Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish. 
6. Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately.