Anna Mae’s Mac N Cheese: Recipes from London’s legendary street food truck

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This book is full of pimped up mac 'n' cheese recipes, things to do with leftovers (mac 'n' cheese fries anyone?) plus tips on how to make the best béchamel sauce, the perfect cheeses to use, as well as recipes for sides, sauces, drinks and desserts to serve alongside.

You can go for more of a fondue style, with alcohol in the base: put cider through the sauce, or stir a beer through, to make a kind of aromatic, hoppy flavour.” If you’re dairy and gluten sensitive but not allergic, popping digestive enzymes really helps with the lethargy and breakouts for me, so you may want to give it a shot when eating this gut bomb!Now make the Starter Sauce. Place two heavy-bottomed pans over a medium heat.Heat the milk in one pan until hot, but not boiling. When you have enough for a small batch, place gently in the oil until golden, remove and drain on kitchen roll. This year they will be by West Holts stage, on the corner after Yeomans Bridge. Anna Mae’s Mac N Cheese The Hawksmoor branches are well-known for their superior steaks, but their gargantuan list of sides is pretty damn hard to resist. One of the greats is the mac and cheese. The cast iron pot arrives at your table still gently rising and lowering from the heat, cheesy bubbles popping at the sides. We recommend spending at least five minutes on your steak before you even think about digging in. Remove cover and bake for an additional 20-25 min or until cheese is golden brown and bubbling on the edges.

At the same time melt the butter in the second pan, then reduce the heat to low and gradually stir in the flour using a wooden spoon until you have a paste – this is a roux. Continue to cook, stirring continuously, for 3 to 4 minutes, or until the roux turns golden in colour, being careful not to overbrown and burn the mixture. The whole time I thought she was making the sauce from scratch! No wonder mine didn’t taste the same. This was the secret shortcut my sister had been taking all along- Campbell’s Cheddar Cheese Soup. A myriad of cheeses combine to give this old favourite a sharp tang, elevating the dish from pretty good to pupil-dilatingly good. A fine accompaniment to steak too. As ever Hawksmoor, bravo. Reduce the heat of the sauce to low and then add all of the cheese except the feta. Stir until everything has melted.It offers a range French and Continental cuisine and is well known for its tartiflette - potatoes cooked with cream, cheese and bacon, topped with huge pork sausage and a white wine gravy. Add the pepper slices, olives and basil (reserving some for garnish) to the sauce. Stir through the drained pasta and then transfer everything into a large ovenproof dish. Sprinkle over the feta and grill for 5-7 minutes until the feta has softened and the mixture slightly browns on top. With more 250 food stalls, Glastonbury is famous for having for some of the best festival food in the world.