Simon Rimmer served up tasty macaroni cheesy peas and bacon on Sunday Brunch.
The ingredients are: 150g pancetta lardons.
For the cheese sauce : 1 litre of milk, 2 bay leaves, 40g of butter, 50g of plain flour, 1 clove of crushed garlic, 15g of English mustard, 10g of cayenne pepper, 400g of cooked macaroni, 2 tablespoons of chopped parsley, 150g of grated mature cheddar, 200g of grated parmesan and 50g of peas.
For the Crumb: 150g of breadcrumbs, brioche, 100g of butter, 100g of parmesan and 25g of pine nuts.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes