Cook the Pasta to Perfection: Fill a large pot with water, add the tablespoon of sea salt, and bring it to a rolling, vigorous boil. Add the macaroni and cook according to package directions until al dente—you want a slight resistance in the centre when you bite into a piece. The water will look starchy and cloudy, a sign the pasta is releasing its goodness.

Blanch the Peas and Eggs: When the pasta has about two minutes left, drop the frozen peas directly into the boiling water with the pasta. They will turn a brilliant, vibrant green and soften just slightly. At the same time, carefully lower the eggs into the water using a slotted spoon. When the pasta is done, drain everything together into a colander. The steam will rise in a fragrant, starchy cloud. Immediately rinse the pasta, peas, and eggs under cold running water until they are cool to the touch—this stops the cooking process and sets the colour of the peas.

Prepare the Eggs and Pasta Base: Once cool enough to handle, peel the eggs. The yolks should be just set but still tender and bright yellow. Roughly chop two of the eggs and set aside. Slice the third egg into neat rounds for a garnish later. Transfer the drained, cool pasta and peas to a very large mixing bowl. The pasta should feel firm and springy, and the peas should be sweet and tender.

Craft the Velvety Dressing: In a small jar or a bowl, combine the mayonnaise, buttermilk, cider vinegar, Dijon mustard, caster sugar, black pepper, and the fine sea salt. Screw the lid on the jar tightly and shake vigorously until the mixture is completely smooth and pale, or whisk it in a bowl until it is homogenous and has a slight sheen. The aroma should be tangy and sharp, with a hint of sweet heat from the mustard.

Assemble with Care: Pour the dressing over the cooled pasta and peas. Use a large rubber spatula or wooden spoon to fold everything together gently but thoroughly. You want every piece of macaroni to be coated in a glossy, creamy film. The sound is a soft, wet, satisfying slosh as the dressing envelops the pasta.

Fold in the Final Elements: Add the cubed cheddar cheese, the chopped eggs, the sliced spring onions, and the chopped parsley. Fold again, just until everything is evenly distributed. The yellow cheese, green peas and herbs, and white pasta will create a lovely, speckled, appetising appearance. Taste a small amount and adjust the seasoning with a pinch more salt or a dash more vinegar if needed.

The Essential Chill: Cover the bowl tightly with cling film and place it in the refrigerator for at least one hour, though two is even better. This resting period is crucial—the pasta absorbs some of the dressing, the flavours meld together, and the salad becomes a cohesive, creamy whole. The texture will feel firmer and more luxurious after chilling.

Serve and Garnish: Just before serving, give the salad a gentle stir. Transfer it to a serving dish and arrange the reserved sliced egg rounds on top. A final flourish of a few black pepper flakes and a tiny sprinkle of fresh parsley adds a beautiful, finished look. The first spoonful should be cool, creamy, and full of contrasting textures.