BAKE GROUP RECIPES

Steps:

• 1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  2. Preheat the oven 180°C/350°F/gas 4.
  3. Break the cauliflower and broccoli into florets.
  4. Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
  5. Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
  6. Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
  7. Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
  8. Transfer to a large, deep baking tray (60x40cm).
  9. Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
  10. Bake for 10 minutes or until golden and bubbling.

Steps:

• Preheat oven to 350ºF. Spread jam on slices of the bread and cut into cubes. Cover bottom of 9x13 baking dish with bread.
• Whisk together eggs, milk, cinnamon, vanilla and brown sugar and pour over bread.
• Add all of the fruit to the top. You will have to push them down a bit so they don't completely float! Let sit for 15 - 30 minutes. Or, cover with plastic wrap and refrigerate overnight.
• Bake for 35-50 minutes (depending on if you had it in the fridge). Dust with sugar of choice before serving. Squirt on some whipped cream, if desired.