1. Bring a large pan of water to the boil, blanch the broccoli and cavolo nero for 2 minutes then plunge into a large bowl of cold water. Drain then coarsely chop before setting aside.

2. Preheat the oven to 200°C. Spoon out the tub of Crematta into a medium/large pan, and set over a medium heat until it begins to melt. Gently whisk until the Crematta is entirely melted and begins to bubble.

3. Add the flour, constantly whisking to combine until the flour cooks off and the roux-style base is smooth and glossy.

4. Pour the 500 ml of water into the pan while whisking continuously.

5. Turn down the heat, add half a tub of the Superstraccia and cook for 5 minutes allowing the sauce to thicken, whisking occasionally.

6. Add all of the seasonings then whisk vigorously to combine. Remove from the heat before stirring through the chopped greens, peas, lemon juice, lemon zest and macaroni.

7. Spoon the macaroni mixture into your oven dish or skillet. Mix together remaining Superstraccia with the tapioca starch before evenly topping the dish, ensuring it is spread completely to the edges.

8. Bake in the preheated oven for 30 minutes until bubbling, and the top is golden.

9. Finish under the grill on high heat for 5 minutes until the top is beautifully browned and beginning to char. Remove from the oven and allow to cool for 10 minutes before serving.

This creamy vegan mac ’n’ cheese is packed with fibre and natural probiotics