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Digital Subscriptions > Delicious Magazine > March 2018 > THE BATCH-COOK RECIPE

THE BATCH-COOK RECIPE

Make a creamy white sauce, use half in this pie, then chill or freeze the rest to use for an easy macaroni or cauliflower cheese

The master recipe

White sauce

MAKES 1.3 LITRES. HANDS-ON TIME 20 MIN

MAKE AHEAD

Prepare the sauce up to 48 hours in advance, pour into a sealable container and lay a piece of cling film directly on the surface to stop a skin forming. Chill until needed, then gently warm through in a pan or in a microwave. Alternatively freeze the sauce in a sealed container for up to 3 months.

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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