Adult: preheat the oven to 190c/375f and put a large pan of water on to boil for the pasta

Child: when the water is boiling, carefully pour in the macaroni with the help of an adult. Give it a stir and let it cook for 1 minutes less than the time stated on the packet (we cooked ours for 12 minutes).

Adult: When the pasta is cooked, drain in a colander and leave to one side.

Child: slice red peppers into small chunks (if you’re worried about your child using a knife, then cut the pepper into large pieces for them, and ask them to cut the peppers into smaller chunks using clean children’s scissors)

Child: Place all but 1 tbsp of the pepperoni/chorizo slices in a small frying pan, and with the help of an adult, fry them until they start to release a little oil. Add in all but 1 tbsp of the chopped peppers and cook for a further minute, then remove from the heat.

Child: Carefully grate the three cheeses – adult help may be needed as the grater is sharp

Child: Place the butter in a large pan and melt on a medium heat. Add in the flour.

Adult: Whisk the flour and butter together over the heat for one minute

Child: slowly pour the milk into the pan whilst the adult continues to whisk. Once all of the milk is whisked in, you can have a go at stirring yourself. Add in 2/3rds of the cheese and stir until melted, then turn off the heat.

Child: in a small bowl, mix together the tomato puree, oregano and two tablespoons of the cheesy sauce.

Child: pour the cooked macaroni into the pan of cheese sauce, along with the cooked pepperoni/chorizo and peppers. Give everything a stir, then spoon it out into a large casserole dish.

Child: Spread the tomato puree mixture on top as you would a pizza, then sprinkle with the remaining cheese and decorate with the remaining pepperoni and peppers.

Adult: Place in the oven for 20 minutes until the cheese is melted and golden, then take out and leave to cool for a couple of minutes before serving with a bowl of salad.