For the pork, mix together the honey, mustard, vinegar and oil in a bowl and drizzle over the pork chops on a plate, making sure they’re well coated. Put them in the fridge while you cook the mac ‘n’ cheese.

For the mac ‘n’ cheese, cook the macaroni in a pan of boiling water for 7-8 minutes. Grate the cheese and chop the onion.

Drain the macaroni and stir in most of the cheese, cream and onion. Season with salt and pepper, then tip into an oven proof dish. Top with the remaining cheese and the breadcrumbs. Either pop under a hot grill or bake in the oven at 200 degrees until golden and bubbling.

For the chops, put a griddle pan on a high heat. When hot, place the pork chops in the pan. Cook for 3-4 minutes on each side, then tip in any remaining marinade from the plate. Let it boil up, then remove from the heat.

To serve, pop the chops on plates and drizzle over the glaze from the griddle pan. Pile mac ‘n’ cheese and sweetcorn on the side. Delicious!