Woman_and_Home_Feel_Good_Food_-_October_2019

woman&home PASSIONATE ABOUT FOOD 29

COMPILED

BY

GABRIELLA

ENGLISH

AND

SAMUEL

GOLDSMITH.

COVER RECIPE: JULES MERCER. WITH THANKS TO THEGINGERPIG.CO.UK

Rich,cheesyandcomforting,this

makes the perfect autumnal dinner.

Serves 4-6 • Ready in 35 mins

300gmacaroni

500gleeks,trimmed and cut into

1-2cmcrescents

3tbsproughly chopped flat-leaf

parsley

2tbspgoldenbreadcrumbs

forthewhitesauce:

50gunsaltedbutter

50gplainflour

600mlsemi-skimmedmilk

100g British mature Cheddar, grated

1 Heattheovento200°C/Gas6.

Cookthepastain a panofboiling

waterfor3-4minsbeforeaddingthe

leekstothepotandcontinuingto

cookfora further5 mins.Drainthe

pasta and leeks and set aside.

2 Meanwhile,makethewhite

sauce.Meltthebutterin a medium

saucepanandstirin theflour.

Cook,stirringconstantly,for1 min

untilwellcombinedandthick,then

removefromtheheatandgradually

whiskin themilk,keepingthe

mixturesmooth.Returnthepan

totheheatandstirthesauce

constantlyuntilthickened.Simmer

for2 mins,removefromtheheat,

andadd75goftheCheddar,the

pastaandleeks.Seasonandstir

throughtheparsleyandseason well

beforespooninginto a 2ltr

ovenproofdish.

3 Sprinklethebreadcrumbsand

remainingcheeseoverthepasta

andcookin theovenfor15-20mins

untilthetopis crispandgolden,and

thesauceis gentlybubbling.

Perserving:Cals690-460,Fat

24-16g, Sat fat 14-9g, Carbs 89-59g

Macaroni, leek and parsley cheese

TIP

Otherpasta

shapessuchas

pennewould

alsowork

here

Herbyoliveand

tomatoroast

chicken

Thisfab-flavouredroasteven

makes its own ‘instant gravy’.

Serves 6 • Ready in 2 hrs

2kgfree-rangechicken

2 lemons,halved

100gpittedblackolives,rinsed

300gsmalltomatoes,chopped

200gshallots,peeled

6 sprigsthyme, half leaves

removed

12 garliccloves,unpeeled

3tbspextravirginoliveoil

handful flat-leaf parsley, chopped

1 Heatovento200C/Gas6.Sit

thechicken,breast-sidedown,in

a roastingtin.Seasonwell,and

squeezethejuiceof½lemonover

thechickenskinandinside.

2 In a bowl,mixtogethertheolives,

tomatoes,shallots,thyme,garlic,

2tbspoil,juiceof1 lemonandparsley,

andseasonwithblackpepper.

3 Spoon½themixtureinsidethe

chicken,alongwiththeremaining

½lemon.Spoontherestaroundthe

chicken.Seasonanddrizzle with the

remainingoliveoil.

4 Roastfor 20 mins,turnthechicken

overandbastewell.Reduceovento

180C/Gas4 androastfor 50 min-1hr.

Restfor 10 mins,thencarveandserve.

Perserving:Cals318, Fat 11g, Sat fat

2g, Carbs 4g