Enough for a generous serving for one person. 300g/ 1.5 cup macaroni (half pint size) a dessertspoon plain white flour same quantity of unsalted butter; can use oil or other fat in a pinch 3/4 pint milk (half litre) 55 - 110g/ 2-4 oz cheese, grated (enough for 3-4 good sized handfuls) Equipment: spoon spatula small and large saucepans small/medium Pyrex casserole/dish grater (you can use a potato peeler if stuck for one) First, make the cheese sauce.

Serves 6-8 Limoncello, a popular Italian lemon liqueur, injects moisture and a refreshing tang to this flourless cake. If you don’t have a bottle of limoncello in your drinks cabinet, make up a batch of lemon syrup using the juice of a lemon, 4 tablespoons of caster sugar, 3-4 tablespoons of water and, if you wish, a splash of vodka. Boil the liquid for a few minutes until syrupy, then pour over the warm cake as soon as it comes out of the oven.