Yesterday we made a classic Tomato Sauce and used it for an Easy Cheese Lasanga. Click here to grab the rcipe and watch the episode. Today we make vegetable stock from scratch, and learn all about ...

For the cheese sauce, put the flour, butter and milk in a ... Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single ...

Meanwhile, put 300g creme fraiche and 50ml milk in a small saucepan and bring to a low simmer over ... sauce on to the base of a large serving platter or on 4 plates, top with the roast vegetables ...

Add all vegetables except tomato. Add salt and pepper. Sauté over high heat for 2 minutes. Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam ...

Put peppers straight ... in some white wine, or vegetable broth. In a 13 x 9-inch (3 L) baking dish, spread ⅓ of the béchamel ...

Arimoto feels that this spirit can be shown clearly through this week’s “shiraae,” vegetables dressed in tofu sauce. Although shiraae is served year-round, Arimoto freely gives twists to the ...