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Jamie Oliver cooks up hearty cauliflower mac and cheese using his leftover veggies

Jamie Oliver served up some real hearty food content, thanks to his traybake of cauliflower macaroni cheese.

The celebrity chef is trying to inspire us all to get in the kitchen during the coronavirus lockdown with his new show Keep On Cooking and Carry On, which sees him creating recipes out of what’s leftover in the cupboards or the fridge.

Noting that some food essentials are getting hard to come by, Jamie’s been inspired to work with what he’s got and still deliver us the comfort food we’re all craving.

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We’ve had his quick chilli recipe, homemade pasta using just two ingredients, there was his one-pan midnight breakfast and now, we’ve got a veggie-loaded take on mac and cheese.

Jamie told viewers: ‘Genuinely looking through the fridges, there’s actually not that much left, a bit of a meat, few veggies.’

He revealed that one of his kids wanted pasta-bake for lunch, while another was all for cauliflower cheese. So, naturally, he merged the two to give us all his cauliflower mac and cheese traybake.

Jamie Oliver, Keep On Cooking and Carry On
Jamie used all his leftover cheese to add in the sauce, along with any veggies that needed using up (Picture: Channel 4)
Jamie Oliver, Keep On Cooking and Carry On
Voila! The result is a hearty cauliflower mac and cheese to cure all your comfort food needs (Picture: Chanel 4)

Cauliflower is obviously the ‘king’ ingredient, but Jamie encourages you to throw in whatever vegetables you have left lying around: ‘It’s all about getting the good stuff in a classic dish.’

He’s using leeks, fennel and celery.

Tip: Pre-cook your pasta (it doesn’t have to be macaroni), save the starchy water its cooked in and compile your leftover bread pieces going to waste, leaving them out until they become stale.

Yes, really. Stale.

Now, you’re set, here’s what to do next:

  1. Using the same pan you cooked your pasta in, put it on the heat
  2. Chop up your veggies and don’t worry about the technique
  3. Add butter to your pan and fry off the veggies without them colouring
  4. Finely slice the leaves from your cauliflower, add to the mix and fry off for five minutes until it softens up
  5. Add one heaped tablespoon of flour and mix in
  6. Add 1/2 carton of milk and 1/2 carton of water
  7. Season with pepper and salt
  8. Add a teaspoon of English mustard
  9. Slice up the rest of the cauliflower into chunk and add
  10. Grate your cheese (Jamie used leftover cheddar, halloumi, parmesan and feta), add to the pan, leaving some for topping, and turn off the heat
  11. Blend sauce, put past ainto baking dish and pour sauce over the top
  12. Add over the top the starchy cooking water saved from your pasta
  13. Top pasta dish with remaining cheese
  14. Take leftover bread and wrap in a tea towel, bash on work surface to create breadcrumbs and sprinkle on top of pasta
  15. Cook in the oven at 180 degrees celcius for 50 mins until crunchy and golden

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Jamie says this type of dish works perfectly for batch cooking, so you can make extra to save for a later date or it you’re thinking about cooking up a treat for somebody who is vulnerable right now, maybe an elderly neighbour?

He also dug out two recipes from his archive for fans to try including a sausage bake and a kid-friendly recipe for flapjack biscuits.

Happy cooking!

Jamie Oliver’s Keep Cooking and Carry On is on every weekday this week at 5:30pm on Channel 4.

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Source: Metro News UK

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