- A handful of coarse sea salt
- 500g/1lb. macaroni
- 500g/1lb. cherry tomatoes, halved
- A small head of garlic, cloves separated bit skins left on
- A few sprigs of fresh thyme, chopped
- 2-3 tablespoons extra virgin olive oil
- 600ml double/heavy cream
- Leaves from a small bunch of fresh basil, thinly sliced
- 100g grated hard cheese
- 1 x Kidderton Ash, ends trimmed and sliced
- 50g fresh breadcrumbs
- Fine sea salt and freshly ground black pepper
How to make it
Bring a large saucepan of water to the boil. Add the coarse sea salt, then let the water return to a rolling boil. Add the macaroni, stir well and cook according to the package instructions until very tender. Stir periodically to prevent the macaroni from sticking together. When cooked, drain, rinse well under running water and let drip dry in a colander.
Preheat the oven to 190 C (375 F) Gas 5.
Arrange the halved tomatoes and garlic in a single layer on a baking sheet; some skin side up and some not. Sprinkle over the thyme and oil and toss to coat lightly. Roast in the over for 15-20 minutes until just charred. Remove the tomatoes and garlic from the oven, slip the garlic cloves out of their skins and chop finely. Set aside. Transfer the tomatoes to a very large bowl and season lightly with salt. Set aside.
Preheat the grill/broiler to medium-hot.
Put the cream in a large saucepan and bring just to the boil, stirring occasionally. Add the basil, chopped garlic and a good pinch of salt, then reduce the heat. Add the grated goat cheese and stir well to melt.
Put the cooked macaroni in the bowl with the tomatoes. Pour over the hot cream sauce and mix well. Taste and adjust the seasoning. Transfer the macaroni mixture to a baking dish and spread evenly. Top with a good grinding of black pepper and arrange the Kidderton Ash slices on top of the macaroni. Sprinkle with the breadcrumbs and grill/broil for 5-10 minutes until the top is crunchy and golden brown. Serve immediately.
Photography by Steve Painter
Published by Ryland Peters & Small