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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven August 2019 > FESTIVAL street food

FESTIVAL street food

Recreate those tasty festival dishes in your own kitchen….

Macaroni cheese and ham

GF SF EF

Serves 4-6 | Prep 20 mins | Cook 45-55 mins | Calories 650 (per serving)

60g (2oz) unsalted butter, softened, plus extra for greasing 450g (1lb) gluten-free macaroni 3½ tbsp cornflour 750ml (26floz) milk 100g (3½oz) Fontina, grated, plus two slices extra 165g (6oz) Cheddar, grated 120g (4oz) cream cheese 6 prosciutto slices a handful of thyme sprigs, to garnish salt and freshly ground black pepper

1 Preheat the oven to 180°C/Gas Mark 4. Grease two ovenproof gratin pans with softened butter.

2 Cook the macaroni in a large pan of salted, boiling water until cooked through, but still a little ‘al dente’, about 8-9 minutes. Drain and refresh in a large bowl of cold water.

3 Melt the remaining 60g (2oz) butter in a large pan set over a medium heat. Once the butter stops foaming, whisk in the cornflour and cook the roux for about 2 minutes until blonde in colour.

4 Whisk in half the milk in a slow, steady stream until incorporated. Whisk in the remaining milk, then simmer the sauce for 8-10 minutes until thickened, stirring frequently.

5 Add the grated Fontina, Cheddar and cream cheese, stirring until melted into the sauce and smooth. Adjust the seasoning to taste with plenty of salt and pepper.

6 Thoroughly drain the macaroni before folding into the cheesy sauce. Season to taste again.

7 Divide between the greased pans and top with prosciutto slices and the slices of Fontina.

8 Bake for 35-45 minutes until the prosciutto is crisp and the cheese is golden-brown on top.

9 Remove from the oven, let stand briefly, then serve with a garnish of thyme.

Recipe development and food photography © Stockfood, The Food Media Agency

Polenta-based pizza

By Cookery School at Little Portland Street (www.cookeryschool.co.uk) GF SF EF

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, packed as always with 101 seasonal gluten-free recipes, perfect for the summer sunshine. This issue we celebrate summer puddings, with enticing dishes such as Eton mess, Swiss rolls, Key lime pie, cheesecakes and many more. We also focus on festival street food, lunchtime snacks, speedy midweek meals and weekend treats. Also this issue, we look at how to start up your own gluten-free business, put the spotlight on Mr lee's, put gluten-free confectionery to the test, check out the latest news and discover what products are new to the shelves.