French onion papardelle, Gruyère pangrattato

1 Set the oven to 185 degrees.

2 Put the butter, onions and bay leaves into a pot, cover and cook for 15 minutes over a low heat until the onions are soft and translucent.

3 Remove the lid from the pot and turn up the heat, continuing to cook the onions for another five to 10 minutes, turning and scraping the bottom of the pan with a wooden spoon every so often until they have caramelised.

4 Add the cider and beef stock, bring to a simmer and reduce slowly by one-third. Remove the bay leaves.

5 Add the chipotle Tabasco or Worcestershire sauce, season and set aside.

6 Meanwhile, put the breadcrumbs and garlic on a roasting tray, drizzle the olive oil over them, season and mix well.

7 Bake for 15-20 minutes until the crumbs are golden and crunchy.

8 Remove from the oven, allow to cool, then add the cheese and parsley .

9 Cook the pasta as per packet instructions, drain and put back into the pot.

10 Pour the onion broth on top, turn everything together and season.

11 Dice the apple into batons and scatter over the pasta.

12 Serve with the cheesy breadcrumbs scattered on top.