Put 65g of wholegrain macaroni in a pan with 200ml-fortified almond milk and simmer for 15 minutes, stirring from time to time. Add a diced spring onion, 100g-frozen broccoli and ½ tsp English mustard and simmer for two more minutes. Stir in 20g grated vegan cheese. Put into a small baking dish, sprinkle with a tablespoon of breadcrumbs and a 10g more, grated vegan cheese. Put under a hot grill for a few minutes to crisp up the breadcrumbs. Serve with a big green salad and 60g sourdough bread or a 60g wholemeal roll.