Stir in parsley. 2. Preheat oven to 200°C/400°F. Grease a deep 25cm x 35cm (10-inch x 14-inch) baking dish. 3. Make bechamel sauce: Melt butter in a medium saucepan, add flour; stir until mixture forms a smooth paste. Gradually whisk in milk; bring to the boil, whisking, until sauce boils and thickens. Cool. 4. Magic baked chicken fried rice. 18 minutes Not too tricky. Garlic chicken. 1 hour 35 minutes Not too tricky. Pot-roast chicken. 1 hour 30 minutes Not too tricky. Barbecue chicken, 3 ways. 1 hour 30 minutes Not too tricky. Greek chicken pasta. Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat Gennaro Contaldo. Born in Minori on the Amalfi Coast, Gennaro Contaldo is one of the most respected chefs in London and is widely known as the man who taught Jamie Oliver all he knows about Method. Place a large casserole pan on a medium-low heat. Peel the onions and garlic, trim the carrot, celery and courgette. Finely chop or coarsely grate all the veg, then stir it into the pan with 1 tablespoon of olive oil. Cook for 10 to 15 minutes, or until the vegetables are soft and sweet, stirring occasionally. How to make bolognese: Gennaro Contaldo 6:10 Meat. Bolognese filled ravioli: Jamie Oliver & Gennaro Contaldo 5:00 Pasta. Tuna pasta: Gennaro Contaldo 5:07 Pasta. Lemon pasta: Gennaro Contaldo 7:18 Pasta. Sicilian prawn linguine: Jamie Oliver 4:35 Fish & seafood. Q & A and meatballs: Jamie Oliver 5:33 Meat. Before draining the pasta, save 12 cups of water. To avoid the noodles from sticking together, toss drained spaghetti with a little olive oil. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Cook until the beef, onions, carrots, and celery are browned. Sauté the garlic for 30 seconds. Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. 8ky5E.