Slow-roast chicken with homemade gravy
This can't-go-wrong roast chicken makes a great meal for Mother's Day - the kids can get involved too
Cheat’s cauli ’n’ broc cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 650g frozen cauliflowerand broccoli florets
- 250g mascarpone
- 1 tbsp plain flour
- 100ml milk
- 75g grated parmesan(or vegetarian alternative), plus extra for sprinkling
- 2 tbsp wholegrain mustard
Nutrition: per serving
- kcal448
- fat36g
- saturates22g
- carbs11g
- sugars6g
- fibre6g
- protein17g
- salt1g
Method
step 1
Cook the frozen cauliflower & broccoli florets in a pan of boiling water for 5 mins until tender, then drain and steam-dry.
step 2
Heat grill to high. Put the mascarpone, plain flour, milk, grated Parmesan and wholegrain mustard in a large saucepan. Whisk until smooth and gently heat through.
step 3
Add the veg to the pan and stir everything together, then transfer to an ovenproof dish and scatter over a little more Parmesan. Put under the hot grill until golden and crisp.
