Buffalo chicken penne

Toss bite-sized chicken breast pieces with a little BFF seasoning and a couple splashes of Frank's Red Hot.

Heat a cast iron pan until smoking, add a glug of oil and the chicken; cook without moving much to get some colour and charring, no more than about five minutes, then remove.

Add a little more oil and about half a small sliced onion; soften with a little charring.

Boil the penne, stirring right after it goes in so it does not clump, about seven to eight minutes.

Turn the heat down; add a little more oil and about a tablespoon of garlic paste and cook until fragrant. Add two tablespoons of butter and, once melted, scatter in two tablespoons of flour; cook the roux about a minute.

Add two cups of milk a little at a time, stirring and letting it bubble between additions so it stays smooth, then let it bubble to thicken.

Turn down the heat and melt in about half a cup each of freshly shredded Monterey Jack and cheddar and a couple ounces of crumbled blue cheese.

Add a couple tablespoons of Frank's Red Hot, taste, then add more Frank's and a little cayenne.

Add the pasta with some pasta water and the chicken; season with a little salt and pepper, kill the heat, and finish with fresh ground pepper.