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75pPrice per unit
£1.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. Cook the macaroni in lightly salted boiling water for 5 minutes. Cut the broccoli into small florets and thinly slice the stalk. Add the broccoli to the pan and cook for 3 minutes more.
Combine the breadcrumbs with ½ the oil in a small bowl. Heat the remaining oil in a large frying pan and fry the onion and chorizo crumb for 3 minutes. Stir in the mixed herbs and garlic and cook for 2 minutes more.
Add a small ladleful of the pasta liquid to the frying pan. Drain the pasta and broccoli and add to the frying pan with the cheese sauce. Once hot, tip into a shallow ovenproof dish and sprinkle with the breadcrumbs. Bake for 20 minutes, or until crisp and golden.
If you have any pack ends of fresh herbs in the fridge, use them up in this recipe instead of dried. Parsley, tarragon, basil, thyme or oregano are ideal. Remove the stalks and roughly chop the leaves.
Typical values per serving when made using specific products in recipe
Energy | 2,316kJ/ 553kcals |
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Fat | 25g |
Saturated Fat | 9.9g |
Carbohydrates | 54g |
Sugars | 6.9g |
Fibre | 7.8g |
Protein | 24g |
Salt | 1.4g |
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