One of the best casseroles I’ve ever made and eaten. Ottolenghi is a master and can be trusted implicitly to provide us with lucious, uncomplicated recipes. Because I like a strong garlic and lemon flavor, I roasted the garlic before adding to the cream sauce and left both the lemon zest and garlic in the sauce when I poured it over the casserole (2nd time I’ve done this). I have most of his books by now and will eventually end up with the full library! Thanks.
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