Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Broccoli and Bacon Conchiglie Bake with Lemon Crème Fraîche
I like to make this mac & cheese-style dish in a large, shallow roasting tin, so you get the maximum surface area for the crunchy topping. There’s broccoli and spinach for added greens and a wonderful savoury note from the bacon. Feel free to use any cheese you have left over in the fridge; blue cheese or cheddar would work well.
|conchiglie or other favourite pasta shape|
|broccoli, chopped into small bits (the size of rough granola)|
|free-range bacon lardons|
|spinach, roughly chopped|
|lemon, juice only|
|sea salt (optional)|
|parmesan cheese, grated|
|panko or fresh white breadcrumbs|
From the book