TM transforms Sunday roast leftovers

Published Monday, 18 August 2014
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Luke Thomas takes to the This Morning kitchen to show how to transform Sunday roast leftovers into a tasty pasta bake.

TM transforms Sunday roast leftovers
Luke Thomas in the This Morning kitchen. (© Rex Features)


  • 400g macaroni, penne or fusilli
  • 100g broccoli, cut into small florets
  • 100g cauliflower, cut into small florets
  • 600ml milk
  • 60g butter
  • 60g plain flour
  • 200g Gruyere cheese
  • 250g Parmesan cheese, grated
  • 250g roast chicken
  • 60g pine nuts
  • 4 spring onions, chopped (use the white and green parts)
  • salt and pepper


  1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. It should be al dente.
  2. Drain, refresh under cold running water, then tip into a large bowl and set aside.
  3. Meanwhile in a separate pan of boiling salted water, cook the broccoli and cauliflower for about 5mins, until just tender. Drain, refresh under cold running water and add to the drained pasta.
  4. In a small saucepan, bring the milk to the boil.
  5. At the same time, in a separate pan, melt the butter and stir in the flour until completely incorporated.
  6. With the pan still on the heat, pour the hot milk on to the flour mixture a little at a time, whisking and stirring until you have a smooth, thick white sauce.
  7. Remove from the heat and add three-quarters of the Gruyere and Parmesan cheese. Taste and season with a little salt and pepper if you think it needs it.
  8. Preheat the oven to 200C.
  9. Pour three-quarters of the cheese sauce over the pasta and vegetables. Flake the cooked chicken into the mix and add the pine nuts and spring onions.
  10. Divide the mixture into four individual ovenproof dishes. Top up with the remaining cheese sauce and sprinkle over the remaining cheese.
  11. Bake for about 30mins until crusty and golden brown on top.
© UTV News
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