Gorgonzola Fusilli with Caramelised Onions and Walnuts

Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Peel and thinly slice the onion.

In a frying pan add the olive oil and heat over medium heat.

Add the onions and continue to cook until softened and beginning to caramelise.

Add the pasta to the boiling water and cook until al dente (roughly 8mins).

Finely chop the walnuts.

Stir in the brown sugar and balsamic vinegar into the onions; stir through and cook until well softened.

In a saucepan melt the butter over medium heat.

Whisk in the flour until a paste, like wet sand forms.

Add the correct amount of stock* and stir.

Add the milk and whisk to avoid lumps.

Add the gorgonzola cheese, nutmeg and season with salt and pepper.

Cook the sauce down until thickened slightly.

Drain the pasta when cooked.

Add the pasta to the sauce and stir through with the chopped walnuts.

Distribute pasta among serving plates and garnish, served with caramelised onions.