Dean Edwards served up a tasty shredded pork mac ‘n’ cheese for the festive season on Lorraine.

The ingredients are: 300g dried macaroni pasta, 250g leftover belly pork, diced small, 1 onion, finely diced, 2 cloves garlic, crushed, 410g can evaporated milk, 50ml tomato ketchup, 150g Cheddar cheese, grated, 50g blue cheese, crumbled (dolcelatte), Salt and pepper, 1 tsp English mustard to taste, 100g leftover crackling, 60g coarse breadcrumbs and 50ml barbecue sauce.