GREAT British Pea Week, running from July 9 -15, is an annual celebration of peas that aims to increase awareness of the provenance of peas, giving consumers a reason to celebrate the little green nutritional wonders during harvesting time.

Here's some ins-pea-ration for a midweek meal:

Pea, Bacon and Mustard Macaroni Recipe:

6 rashers streaky bacon, chopped

1 tbsp rapeseed oil

250g frozen peas

4 spring onions, finely sliced into rings, including the green

350g macaroni

50g mature cheddar cheese, grated

Mustard cheese sauce:

50g butter

50g plain flour

500ml full fat milk

120g mature cheddar cheese

200g cream cheese

3 tsp English mustard

A pinch of nutmeg, optional

Sea salt and black pepper

Preheat a grill on the highest setting.

To make the cheese sauce, heat the butter until melted and add the flour. Mix together in a saucepan and cook on a low heat for 2 - 3 minutes, stirring constantly. Remove from the heat and slowly whisk in the milk. Place back on the heat, whisking continuously until the sauce has thickened, is smooth and is just coming to the boil. Remove the pan from the heat, stir in the cheese, cream cheese, mustard and nutmeg (if using) and season with sea salt and black pepper.

Fry the bacon in the oil for 5 - 7 minutes until the bacon is golden brown add the peas and spring onion and cook for a further minute. Remove from the heat.

Bring a large saucepan of water to the boil and cook the macaroni according to the instructions on the packet and drain.

Mix the macaroni into the sauce, along with the bacon and pea mixture, check the seasoning and alter according to taste. Place in an ovenproof dish, top with cheese and grill until golden brown and bubbling.