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Bright Horizons Recipes

Whatever the time of year you will find some excellent recipes here for you and your children to enjoy. Share your family’s favourite recipes with us, through Facebook, and all the other Bright Horizons parents.

Gingerbread People

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10oz self-raising flour
3 teaspoons ground ginger
4oz caster sugar
2oz margarine
3 tablespoons golden syrup
4 tablespoons milk
Currants and cherries (without the additives)
1. Heat oven to gas mark 3.
2. Grease a baking tray, place flour, and ginger in a bowl.
3. Add the sugar, fat and the syrup to the bowl and mix well.
4. Add the milk to a firm dough and knead with hands.
5. Roll out and cut out shapes or use a cutter, and place onto a baking tray.
6. Make the eyes with the currants cherries for the mouth and bake for 10 to 15 minutes.
7. Allow to cool and decorate with icing.
Potato Christmas Trees

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How to make Potato Christmas Trees

4-5 baking potatoes
Salt and pepper
1/2 cup butter, plus additional for topping
1 large egg
2 large yellow bell peppers, cut in half and cleaned
1. Preheat oven to 200°C/Gas Mark 6/400°F. Line a large baking sheet with parchment paper 
2. Peel and quarter potatoes and place in a large pot of salted boiling water. Cook until extremely tender (time will vary by size of the potatoes, but expect to cook them for at least 20 minutes). Drain and transfer to a large bowl. 
3. Add the butter and salt and pepper to taste, and mash the potatoes well. Allow mixture to cool for 10 to 15 minutes. Mash in the egg and beat thoroughly with a wooden spoon until potatoes are smooth. 
4. Transfer potatoes to a piping bag fitted with a large star tip. Pipe potatoes onto baking sheet in descending peaks to form Christmas trees. Brush gently with additional melted butter, if you can do it without crushing the trees. 
5. While the potatoes are baking, use a sharp paring knife to cut small stars out of the yellow bell pepper.

6. Bake for 15 to 20 minutes, or until golden brown. Place a star on top of each "tree" and serve hot.

Mince Pies

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350g mincemeat

200gsifted plain flour 
40g golden caster sugar
75gground almonds
125g unsalted diced butter
1 egg, beaten
a splash of milk (for glazing)


1. Lightly butter a 12-hole pie tin. Stir the mincemeat in a bowl.

2. Mix the butter, sugar, flour and almonds until the mixture resembles breadcrumbs, and then stir in the egg.

3. Bring the mixture together, and chill for about an hour (wrapped in cling film). Roll out the pastry thinly (use flour to stop it sticking to the surface), then cut out 12 circles with a pastry cutter (make sure they are big enough to cover the base of your tin). Press gently into each hole before filling in with mincemeat.

4. Cut out another 12 circles to place on top of the mincemeat and press the edges together to seal the pies.Cut a small slit in the top of each and then glaze lightly with milk. Preheat your oven to 200­­°c/400°f/Gas Mark 6, whilst your pies chill for 30 minutes.

5. Bake for 20 minutes until golden brown. Once ready, allow to cool slightly on a wire rack and serve warm.

Risotto with Peas and Ham

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How to make Risotto with Peas and Ham

1 medium onion finely chopped
1 clove garlic crushed
25g butter
250g arborio risotto rice
1 litre hot chicken stock
75g frozen peas
100g ham chopped
2 teaspoons dried thyme
1 teaspoon dried mint
Pepper to season
Grated cheese (parmesan / cheddar)
Optional — zest and juice of half a lemon
1. Melt butter in large pan on a medium heat.
2. Add onion and soften for 2 minutes.
3. Add garlic and cook for further 2 minutes.
4. Add rice and fry with onion and garlic for 1 minute.
5. Add a third of the hot stock to cover rice and cook, stirring contantly, until liquid has absorbed. Repeat with remaining stock in two further steps.
6. Add peas, ham, herbs and seasoning and cook for further 3 — 5 minutes (until peas are cooked).
6. Optional — remove from heat and stir in lemon zest and juice.
7. Ladle into dishes, top with grated cheese and serve with crusty bread — or bread without crust for the wee ones! And enjoy.
8. Variations: mushroom and ham, pea and chicken, chicken and sweetcorn.
Lamb Casserole

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400g Diced Lamb

1 Onion

20g White Turnip

40g Green Pepper

40g Red Pepper

50g Peas

1 Large Carrot

200ml Water

12g Tomato Pureé

1g Mixed Herbs

6g Plain Flour

1g Parsley


1. Dry fry the lamb and add the flour, stirring until it browns

2. Chop (where appropriate) and add the rest of the ingredients

3. Simmer for about an hour until all the vegetables and meat are tender or cook on a medium heat in the oven

Mini Quiches

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Makes: 18
Preparation time: 45 minutes
Cooking time: 20 minutes


2x 12-hole pastry/patty tin
8cm (3.5 inch) plain or fluted cutter
Measuring jug
Small bowl
Dessert spoon


Cooking oil
Plain flour for dusting
375g (12oz) ready-rolled shortcrust pastry. thawed if frozen and taken our of the refridgerator 15 minutes before use
2 eggs
200ml (7 fl oz) milk
pinch of salt
4 slices of ham, diced
2 sping onions, chopped
5 cherry tomatoes, chopped
50g (2oz) cheddar cheese, grated
1. Set the oven to 220oC (42.5oF), Gas Mark 7, and spinkle some oil into the cups of the patty tins. Ask your child to carefully cover the cups with the oil.
2. Spinkle some flour on to a work surface and unroll the pastry. Have your child flatten the pastry with the balls of their hands.
3. Show them how to stamp circles out of the pastry with the cutter and place each circle in a cup of the tin, gently pressing it down with their fingertips.
4. Place the eggs, milk and salt in a measuring jug and beat with a fork.
5. Put them ham, spring onion and cherry tomatoes into a bowl and mix together. Ask your child to put a dessert spoonful of the mixture into each cup.
6. Pour some of the egg and milk mixture into each cup.
7. Sprinkle some grated cheese over the top.
8. Bake the quiches for 20 minutes or until set and golden.

Enjoy hot or cold!

Lemon Tuna Salad with Asparagus

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How to make Lemon Tuna Salad with Asparagus

1 can of tuna
200g asparagus
1 red onion
2 eggs
½ juice and zest of lemon
1tbsp fresh chopped dill
1tsp extra virgin olive oil
125g beans – white beans or cannellini beans
1. Place a pan of water on to boil with a steamer pan above. Once the water is boiling, carefully lower the eggs into the water and add the asparagus to the steamer pan above for approximately 8 minutes (or until the asparagus is soft and the eggs are hard-boiled.)
2. Finely chop the red onion before gently tossing with the other ingredients – tuna, lemon, dill, olive oil and beans.
3. Once mixed place the tuna salad on a serving plate. Cool the eggs under cold water before peeling and slicing. Add the eggs and cooked asparagus to the tuna salad.
The salad is perfect for lunchboxes too and can keep for 2 days in the fridge.
Winter Vegetable Chilli

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How to make Winter Vegetable Chilli


75g White Onion

1 spoonful of Vegetable Oil

10g Mixed Herbs

5g Hot Chilli Powder

312g Red Kidney Beans

800g Chopped Tomatoes

1g Ground Black Pepper

100g Tomato Pureé

125g Sweetcorn

125g Sliced Mixed Peppers

125g Courgette

1 clove of garlic, finely chopped

Vegetable Stock


1. Heat oil in a saucepan and add the copped onions and garlic

2. Add chopped vegetables, chilli powder and kidney beans

3. Add tomatoes, tomato pureé and vegetable stock. Bring to the boil.

4. Simmer for 30 minutes

5. Serve

Vegetable Casserole

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1 Large Carrot

1 Onion

330ml Water

41g Tomato Pureé

33g Plain Flour

100g Broad Beans

100g Peas

100g Button Mushrooms

1 Cube Vegetable Stock

100g White Turnip

1 Leek


1. Gently fry onion, turnip and carrots in oil before adding mushrooms and leek

2. Add flour and cook for 2 minutes

3. Mix in the tomato pureé, water and stock cube

4. Bring to boil and cook for 15 minutes

5. Add rest of vegetables and bring back to boil

6. Place in dish and bake in oven at a medium heat until bubbling

Quorn and Leek Hotpot

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17g Margarine
2 Leeks
350g Quorn pieces
2g Mustard powder
1g Ground black pepper
400ml Whole milk
30g Cornflour
100g Mild white cheddar
500g Maris Piper potatoes
17g Parsley


1. Melt the butter in a large pan and gently sauté the leeks until softened. Add the Quorn and sauté for a further 5 minutes.

2. Add the mustard and pepper and stir in well. Add 3/4 of the milk.

3. Mix the remaining milk with the cornflour and add to the Quorn and leek mixture. Stir for 3-4 minutes, add 3/4 of the cheese and stir until melted.

4. Place the mixture in an ovenproof dish.

5. Cut the potatoes into thin slices and then arrange and layer on the top.

6. Sprinkle with the cheese and place in the oven, pre-heated to 200°C/400°F/Gas Mark 7 until golden brown.

7. Serve with a sprinkling of parsley over the top.

Fruity Christmas Tree

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1 pineapple
1 pear
2 cups strawberries, stems removed
6 oz fresh raspberries
6 oz fresh blackberries
2 kiwi, peeled and chopped
2 mandarin oranges, peeled and sectioned
1 cup red seedless grapes
1/2 cup chopped watermelon
1 large star-shaped cookie cutter
1 small heart-shaped cookie cutter (optional)
at least 35 wooden toothpicks
1.Begin by cutting the top and bottom off of your pineapple. Save a 1-inch-thick slice of your pineapple as well for cutting the star out of. Cut all of the skin off of the outside of the pineapple so that only the edible portion remains. Slice the top of your pineapple as well to give it a slightly pointed shape at the top. Save the edible pineapple scraps to decorate the tree with later.
2.Cut the bottom off of your pear and remove the stem. Use a toothpick to place the pear on top of the prepared pineapple. This is your tree.
3.Use a large star-shaped cookie cutter to cut out a star for the top of the tree from the reserved slice of pineapple.
4.Place the star on top of the Christmas tree with a wooden toothpick.
5.Insert many wooden toothpicks all over the pineapple and pear, fairly deep in so that they won’t show through the fruit once you have placed it on.
6.Decorate! Stick the prepared fruit onto the toothpicks all over the tree.

Sweetcorn and Red Pepper Pasta

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How to make Sweetcorn and Red Pepper Pasta


200g Fusilli Spiral
1l Whole Milk
60g Margarine
60g Plain Flour
50g White Onion
50g Button Mushrooms
100g Sweetcorn
1g Parsley
100g Red Pepper
200g Mild Cheddar


1. Bring a pan of water to the boil and then add the pasta and cook until tender

2. Place milk in a saucepan and bring to the boil. While waiting, put the margarine in another pan and melt, then stir in the flour forming a roux (a thick paste)

3. Once the roux is formed, add the milk gradually until the a sauce-like consistency is formed and allow to cook for 20 minute, stirring occasionally

4. Add 150g of cheese and season

5. While the sauce is cooking, finely chop the onions and then sauté in a pan. Once they are softened, add the mushrooms and peppers and stir together. 

6. Once the mushrooms, peppers and onions are ready, add them to the cooked pasta before stirring in the cheese sauce and allow to cook through

7. Pour into a serving dish and sprinkle with remaining cheese. Bake until golden brown

Apple and Raspberry Muffins

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How to make Apple and Raspberry Muffins

2 cups plain flour
2 tsp baking powder and quarter of a tsp bicarbonate of soda
Half a cup soft light brown sugar
1 large or 2 small eating apples, peeled, cored and chopped or grated
1 cup fresh raspberries or other soft fruit
2 eggs
Half a cup milk
50g unsalted butter (melted)
1. Preheat the oven to 200°C. Line a muffin tin with paper muffin cases.
2. In a large bowl mix all the dry ingredients together.
3. Beat the milk and egg together lightly, add the melted butter and then add the apples and raspberries.
4. Mix gently into the dried ingredients until just combined (the mixture will look lumpy, but that’s OK!)
5. Spoon the mixture into the cake cases.
6. Bake for 10-12 minutes until golden, well risen and firm to touch. Remove from the oven and cool in the tray for 5 minutes then remove from the tray and leave to thoroughly cool on a wire rack.
Cheesy Muffins

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2 cups of grated cheese (mature cheddar works well)
1 & a half cups self raising flour
1 tbsp sugar
Pinch of paprika or mustard powder
1 egg
1 cup milk
Optional extras — 1 tsp fresh chopped herbs, or half a tsp dried herbs; 2 oz chopped roasted 
vegetables (or drained anti pasti), well drained tinned sweetcorn or chopped cooked bacon.
1. Mix egg and milk in a jug or cup.
2. Put all the dry ingredients in a bowl and mix to combine the ingredients (add the optional extras too, if you’re using them).
3. Add the egg and milk and fold in gently (the mixture is supposed to be lumpy!)
4. Spoon mixture into a greased muffin tin (or into 12 muffin cases in a muffin tin.)
5. Bake at 200°C/Gas 6 for 12-15 mins until firm and golden brown.
6. Suitable for freezing.
Tip — these muffins do tend to stick to muffin cases, especially when still warm. If you want to avoid this, just spoon the mixture into a well greased muffin pan instead. Once cooked, allow to cool for a couple of minutes and then remove from the tin.
Cheese Scone Twists

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1lb self-raising flour
2 level teaspoons baking powder
3oz English butter
4oz mature cheddar finely grated
Half pint of milk
1. Heat the oven to 180c, or gas mark 4 for 12-15 mins.
2. Add flour and baking powder into a bowl.
3. Rub in the butter.
4. Add half the cheese and bind the mixture with the milk.
5. Roll out on a board and cut out rounds with a cutter and remove the centres using a smaller cutter.
6. Twist each circle to form a figure or a shape, and place them well apart on a buttered baking sheet.
7. Brush the shapes with a small amount of milk and sprinkle over the remaining cheese.
Apple and Sultana Spiced Porridge

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How to make Apple and Sultana Spiced Porridge

100g porridge oats
500ml skimmed milk
4 apples, cored and diced
100g sultanas
1tbsp cinnamon (to taste)
1tbsp brown sugar
1. Place the oats and milk in a pan and cook through, stirring, for 3 minutes until almost creamy.
2. Carefully stir in the apples, sultanas and cinnamon, and cook for a further 2 minutes more until the porridge is thick and creamy and then apples and tender.
3. Ladle the porridge into bowls and sprinkle with sugar. Eat immediately.
Vegetable Moussaka

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Button mushrooms 

Green courgette 
White cooking onion
Extra large carrot
Large tomato 
Veg oil 
Plain Flour 
Whole milk 


1. Drizzle the aubergine slices with oil and soften in the pan
2. To make the white sauce: melt the margarine in a pan, then mix in the flour until smooth. Gradually stir in the milk and continue to stir until it is thickened.
3. To make the tomato and pesto sauce: heat vegetable oil in a pan on a medium heat, add onion and fry until soft, add the fresh basil, parmesan and garlic, allow to simmer for five minutes stirring continuously so the parmesan doesn't stick. Add the chopped tomatoes and mix all the ingredients together - allow to simmer for 5 minutes.
4. Fry the mushrooms, courgettes, onion, carrot until soft, fold in the creamy tomato and pesto sauce and thyme.
5. Out half the mixture in the bottom of the dish, layer with small pieces of potato, aubergine and white sauce. Repeat, finishing with a topping of white sauce decorate with the large tomato cut into slices.
6. Cook for 25-35 minutes at 190 until the mixture is cooked all the way through and is brown and golden.

Tomato and Lentil Lasagne

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How to make Tomato and Lentil Lasagne


120g Red Split Lentils
1 tbsp Olive Oil
120g White Onion
2 cloves of Garlic
400g Chopped Tomatoes
1 tsp Oregano
10 sheets Dried Lasagne
40g Margarine
40g Plain Flour
400ml Whole Milk
60g Mild Cheese


1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a baking dish with butter

2. Chop the onion and garlic

3. Heat oil in a large pan on a medium heat, add onions and garlic and cook for five minutes, until the onion has softened. Then add the oregano, tomato puree, canned tomatoes, water and lentils and leave to simmer for 20 minutes.

4. Prepare a roux white sauce: in a separate saucepan, melt the margarine on a low heat. Once it has melted, stir in the flour, cooking on a low heat for 1-2 minuted. Gradually add the milk, stirring continuously bringing the milk mixture to the boil until thickened.

5. In an ovenproof dish, layer the tomato and lentil mixture and lasagne sheets and top with a layer of white sauce.

6. Grate the cheese and sprinkle on the top. Bake in the oven for 45 minutes until pupping hot throughout and golden on top.


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1 Cucumber
1. Peel the cucumber and grate it all using a grater (into a clean tea towel).
2. Twist the towel so the you are getting all the water out of the cucumber.
3. Place into a bowl, add yogurt to cover the cumber.
4. Mix, chop the mint, add to the yogurt.
5. Mix well and sprinkle with a little pepper.
Spicy Vegmince Burritos

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How to make Spicy Vegmince Burritos


Long grain brown rice
Flour tortilla
White onion
Red pepper
Green pepper
Red kidney beans
Ground corriander
Chilli powder


1. Preheat the oven to 200
2. Bring a large pan of water to the boil, add the rice and return to a medium boil. Cook for 20-25 mins.
3. Dry fry vegemince, chopped garlic and onion for 3-4 mins until the mince has softened.
4. Mix together the corriander, paprika, oregano, chilli powder and then half of this mixture to the vegemince.
5. Continue to stir for another 3-4 mins and keep hot.
6. Place the slice of onions and peppers on a shallow baking tray and lightly toss with olive oil and the rest of the spice mix.
7. Roast in the oven for approximately 10 minutes until soft and lightly caramelised.
8. Heat the kidney beans in a pan of simmering water, drain and keep hot. 
9. Evenly distribute some of the cooked rice, vegemince, peppers, onions and beans between the middle of each tortilla.
10. Fold the burritos, fold the bottom edge over to meet the top of the tortilla then gently pull the top back around the filling to shape it. Finally fold into each side, before rolling to form the finished burrito.

Lamb Kebabs in Pitta Pockets

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How to make Lamb Kebabs in Pitta Pockets

2 large lamb steaks, about 175g (6oz) each
1 clove of garlic
half a tsp of mild curry powder
1 tbsps of oil
4 wooden kebabs of satay sticks
2 little gem lettuces
Quarter of a cucumber
2 tbsps of natural yogurt
1 tsp of dried mint or tbsp of fresh chopped mint
Salt and ground black pepper
2 pitta breads
1. Cut the meat into cubes about 2cm (3/4 in.) 2. Peel and crush the garlic. Put the garlic, curry powder, oil and a little salt and pepper into a bowl and mix well.
3. Add the meat into the bowl and stir well. Cover the bowl with plastic foodwrap and leave it for 30 minutes.
4. Put the wooden sticks into a bowl of cold water and leave them to soak. This stops them from burning under the grill.
5. Shread the lettuce by cutting across it and put it in a bowl. If you are using fresh mint, chop the leaves finely.
6. Cut the cucumber in half, then slice it finely. Mix the lettuce, yogurt, mint and cucumber with a little salt and pepper.
7. Turn your grill on to medium. Dry the kebab sticks on a paper towel, then push the cubes of lamb onto them.
8. Put the kebabs onto the grill rack and push it under your grill. Cook the kebabs for five minutes, then turn them over.
9. Cook the kebabs for 5 minutes more. While they are cooking, cut the pitta breads in half across the middle.
10. Put the kebabs on a plate. Put the pittas under the grill for two minutes but turn off the heat. This will warm them through.
11. Run the tip of a knife along the cut edge of each pitta to open it up. Fill each one with some of the lettuce mixture.
12. Hold a kebab stick at one end and use a fork to slide the lamb off. Put some lamb into each pitta and eat immediately.
Beef Lasagne with Spinach Layers

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How to make Beef Lasagne with Spinach Layers


200g Dried Lasagne
100g White Onion
37g Tomato Puree
1g Mixed Herbs
1 clove of Garlic
40g Plain Flour
60g Mild Cheddar
300ml Whole Milk
350g Minced Beef
30g Margarine
200g Leaf Spinach


1. Melt margarine in a pan, add flour and cook for approximately 2 minutes until a sandy colour

2. Gradually stir in milk. Cook for about 5 minutes until sauce thickens. Remove from heat

3. Chop onion and garlic

4. Dry fry mince until brown, add onions and garlic, cooking for 5 minutes.

5. Add tomato puree. Stir and cook for a further 5 minutes

6. Add chopped tomatoes and mixed herbs. Simmer for 15-20 minutes before stirring in shredded spinach

7. Layer in an oven proof dish with lasagne and white sauce. Top with white sauce and sprinkle with cheese.

8. Bake in a moderate oven for 40-45 minutes until golden brown and piping hot throughout.

Lentil and Spinach Lasagne

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How to make Lentil and Spinach Lasagne


60g White Onion
1 Clove of Garlic
1 tsp Vegetable Oil
1/2 tsp Oregano
20g Tomato Puree
200g Chopped Tomatoes
400ml Water
100g Red Split Lentils
20g Margarine
20g Plain Flour
200ml Whole Milk
90g Dried Lasagne Pasta
30g Mild Cheddar
100g Spinach


1. Preheat the oven to 180°C/350°F/Gas Mark 4

2. Chop the onion and garlic

3. Heat the oil in a large pan on a medium heat, add the onions and garlic. Cook for 5 minutes until the onion has softened. Then add the oregano, tomato puree, canned tomatoes, spinach, water and lentils. Leave to simmer for 20 minutes.

4. Prepare a roux white sauce: in a separate pan, melt the margarine on a low heat. Once it has melted, stir in the flour and cook on a low heat for 1-2 minutes. Gradually add the milk a little at time, stirring occasionally, bringing the milk mixture to the boil until thickened. 

5. In an ovenproof dish, layer the tomato and lentil mixture and lasagne sheets, and top with a layer of white sauce.

6. Grate the cheese and sprinkle onto the top. Bake in the oven for 45 minutes until piping hot throughout and golden on top.

Pitta Tree Appetisers

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4 flavored or plain pitta folds or pitta (pocket) breads (about 6 inches in diameter)
16 thin pretzel sticks, halved 
1/2 cup fat-free sour cream
1/2 cup guacamole
2 tablespoons finely chopped parsley
1/4 teaspoon garlic-pepper blend
1/4 cup very finely chopped red bell pepper


1. Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."

2. In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.

3. Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.

Strawberry Santas

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10 large strawberries
200g cream cheese
2 tsp sieved icing sugar
1 tsp pure vanilla extract
Poppy seeds, to decorate
1. Thoroughly rinse the strawberries and cut around the top of the strawberry. 
2. Remove the top and dig out the inside of the strawberry with a paring knife. Keep the tops as these are used for the Santa hat.
3. Add the cream cheese, icing sugar, and vanilla extract into a mixing bowl and beat until creamy.
4. Add the cream cheese mix to a piping bag with the corner snipped off. To make the Santa face add the mixture to the top of the base of the strawberry. Then add 2 small buttons to the front.
5. Add a small amount of the mixture to the top of the strawberry and place the tops of the strawberries back on. Decorate them with poppy seeds as eyes.
Cheese and Sweetcorn Pasta

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How to make Cheese and Sweetcorn Pasta


250g Macaroni
100g Sweetcorn
40g Margarine
40g Plain Flour
900ml Whole Milk
150g Mild Cheddar


1. Preheat the oven to 190°C/375°F/Gas Mark 5

2. Prepare the macaroni pasta according to the packet instructions

3. Approximately 4 minutes before the pasta is ready, add the sweetcorn to the boiling water.

4. Drain and run under cold water to stop the pasta from sticking together.

5. For the cheese sauce: Heat the margarine in a medium pan and gradually add the flour, stirring constantly for 1 minute on a low heat. 

6. Slowly add the milk still stirring to prevent any lumps forming. Simmer for 3-4 minutes and stir until the sauce thickens.

7. Remove from the heat, mix in the cheese and allow it to melt.

8. Mix the cheese sauce with the macaroni and sweetcorn and transfer into a large oven proof dish

9. Place into the oven for 20 minutes until golden brown