BATCH-COOK DINNERS

These hearty dishes are just the ticket for feeding a crowd on a budget this Christmas

- JESS MEYER

Camembert cauliflower and cheese

SERVES 6

An old-school favourite with a fancy twist.

YOU WILL NEED

2 large cauliflower heads, broken into even-sized florets

100g butter

50g plain flour

1tsp dried English mustard powder

Pinch of cayenne pepper

500ml whole milk

100g Gruyère or mature Cheddar, grated

250g Camembert, thickly sliced

3tbsp dry white breadcrumbs

HOW TO DO IT

Heat the oven to 200C Fan. Steam the cauliflower for 4-5 mins until just tender, then put in a baking dish.

Melt half the butter in a saucepan. Add the flour, mustard powder and cayenne pepper, stirring to make a thick paste. Cook for 2 mins, stirring the pot continuously, then pour in a little milk, stirring until the mixture looks smooth but very thick. Gradually fold in the remaining milk, then bring to the boil and simmer, stirring, for 3-4 mins or until it’s all thickened.

Off the heat, stir in the grated cheese. Pour over the cauliflower and dot over the camembert. Sprinkle with the breadcrumbs, and dot on the remaining butter. Bake for 30 mins until bubbling and golden on top.

TIP ASSEMBLE THE BAKE UP TO 1 DAY AHEAD, THEN COVER AND CHILL UNTIL READY TO COOK.

Puttanesca meatballs

SERVES 8