- 500g bag farfalle
- 50g butter, plus a little extra
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g small mushroom, halved
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- bunch spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 50g plain flour
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 140g thickly cut ham, chopped
- 140g mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.
Bump up the veg content by adding peas or sweetcorn to the sauce. Or make it veggie: instead of ham, stir through wilted spinach and crumbled blue cheese.