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As­para­gus Mac ‘n’ Cheese with Ba­con Crum­ble



• 8 rash­ers streaky ba­con • 50g bread­crumbs • 150g Ched­dar cheese • 300g mac­a­roni • 40g but­ter • 40g plain flour • 400ml milk • 2 tsp Di­jon mus­tard • 2 bunches Bri­tish as­para­gus


Cook the ba­con un­til crisp. Chop into chunks and com­bine with the bread­crumbs and ¼ of the cheese then set aside. Boil wa­ter in a large pan. When boil­ing vig­or­ously add a pinch of salt and the mac­a­roni. Cook for 9 mins then add the as­para­gus and cook for a fur­ther 2 mins. While the mac­a­roni is cook­ing, melt the but­ter in a small saucepan, sprin­kle in the flour and stir with a wooden spoon. Cook whilst stir­ring for a minute then add the milk a lit­tle at a time, stir­ring con­tin­u­ously so it is ab­sorbed into the flour and slowly makes a smooth sauce. If you get any lumps, don’t panic, just beat vig­or­ously with the wooden spoon and they’ll dis­perse. Stir in the mus­tard, some black pep­per and the re­main­ing cheese. Once the mac­a­roni and as­para­gus are cooked, drain and re­turn them to the pan. Pour over the cheese sauce and stir to coat well. Tip the mac­a­roni into a large oven dish, sprin­kle over the bread­crumb mix­ture and re­turn to the grill for the top to melt and brown. www.britishas­para­

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