Macaroni Cheese Bites with Roasted Garlic and Lemon Mayo

Bring water to a boil, adding butter, salt and dried sage.

Add flour all at once and stir well - off the heat for 1 minute.  Then cook out over a low heat for 5 more minutes. Transfer to a kitchen mixer and beat until mixture isn’t setting off any steam. Whisk eggs completely and add slowly to the mixture. Add cheese, mustard and then pasta. Oil spray baking tray and evenly spread out mixture to chill in fridge. Separate into 32 same size balls. Deep fry until golden brown.

For the mayo:

Blanch garlic in boiling water for 30 secs then refresh in ice water. Bring water back to the boil and repeat as above 8 times. On baking paper, roast the garlic with 50g of oil until golden brown.

Blend together egg yolks, Dijon mustard, white wine vinegar, lemon juice, zest and salt. Add roasted garlic to this mixture and a little oil slowly.