Fennel & rocket salad
This fresh and light tangy rocket salad with crunchy fennel is quick to make and full of flavour - try it with a simple roast
Green bean mac ’n’ cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 3 tbsp wholemeal flour
- 500ml milk
- 1 tsp ground nutmeg
- 350g macaroni(or other pasta tubes)
- 185g pack sliced runner beans
- 220g pack fine green beans
- 140g mature cheddarhalf chopped, half grated
- 25g pumpkin seeds
- peppery salad(such as rocket & watercress), to serve (optional)
Nutrition: per serving
- kcal611
- fat26g
- saturates10g
- carbs64g
- sugars9g
- fibre5g
- protein28g
- salt0.9g
Method
step 1
Put the oil in a medium saucepan over a medium heat, add the flour and stir well. Still stirring, slowly pour in a little of the milk and mix well until smooth. Add a little more milk, repeating until all the milk has been added and you have a smooth sauce. Stir in the nutmeg, season, then take off the heat while you cook the pasta.
step 2
Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the macaroni and boil for 8 mins. Add the runner beans and green beans, and boil for a further 3 mins.
step 3
Drain the pasta and the beans, and tip into a large gratin dish. Pour over the prepared sauce and tuck the chopped cheese in among the pasta, then top with the grated cheese and pumpkin seeds. Bake for 10-15 mins or until the top is bubbling and golden. Serve with a peppery salad, if you like.
