Roast for 25 minutes, turning halfway through cooking. Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften ...
Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes ...
A reader favorite that is always a hit. Chicken cornbread casserole is extra creamy with a cornbread topping that is slightly sweet and crumbly. The cheesy sauce is the perfect finishing touch. This ...
Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.