Saturday Morning With Jack Tame

This is pure comfort food while still being fresh and lively with the addition of fresh, seasonal corn kernels.    Serves 2       Ingredients   200g large-holed pasta or pasta shells    2 tablespoons olive oil    1 onion, finely diced    2–3 rashers bacon, chopped   60g butter   3 tablespoons plain flour    250mls milk   100mls vegetable stock   1 tablespoon mustard powder (or 1 big teaspoon wholegrain mustard)   1 bay leaf    ½ teaspoon sea salt and pepper    100g grated cheese — mix of aged Cheddar, Parmesan, Gruyère, crumbled blue or whatever you please    1 cup spinach leaves, chopped (optional)   1 cup corn kernels, freshly cut from the cob    Breadcrumbs + extra grated Cheddar and Parmesan for the crunchy top       Method   Preheat the oven to 170°C.   Cook the pasta in large pot of well-salted boiling water until al dente. Once