URGENT UPDATE: Please note the kff website will be unavailable and it won't be possible to order between 7:00pm-9:00pm Sunday 12th July.
To help us manage deliveries efficiently, online orders cannot be placed after 2pm. Orders placed before 2pm will be delivered the next available delivery day, orders placed after 2pm will be delivered on the next available day (not next day).
VIOLIFE Grated Vegan Mature Cheddar Cheese (040079)
ALPRO Unsweetend Soya Milk (046043)
COOKS & CO Garlic Puree (056572)
CHEF WILLIAM Breadcrumbs (056746)
GREENS Spinach - Whole Leaf Portions (208800)
HELLO V Grated Vegan Mozzarella Topping
Make a cheese sauce by melting the spread in a pot and adding flour and mustard powder to make a roux. Gradually add soya milk whilst continuously stirring to create a smooth thick sauce which coats the back of a spoon. Allow to cook out for 10 minutes, add cheese to taste. Cook macaroni as per manufacturer’s instructions. In a separate pan fry the leeks with garlic and add the spinach. Stir the veg and pasta into cheese sauce and mix thoroughly. Transfer to oven proof dish and top with breadcrumb and cheese substitute. Bake in a hot oven until the crumb turns golden.