Name: Broccoli, Leek and Cauliflower Bake from Little Dish
Yield: 6
Ingredients: 275g cauliflower cut into small florets; 225g broccoli cut into small florets; 2 leeks thinly sliced; 50g butter; 50g flour; 450ml whole milk; 175g mild cheddar cheese grated; 1tbsp wholegrain mustard; pinch of nutmeg; 40g fresh breadcrumbs 1 slice of brown bread; 1tbsp fresh flat-leaf parsley finely chopped

Ingredients

275g cauliflower cut into small florets
225g broccoli cut into small florets
2 leeks thinly sliced
50g butter
50g flour
450ml whole milk
175g mild cheddar cheese grated
1tbsp wholegrain mustard
pinch of nutmeg
40g fresh breadcrumbs 1 slice of brown bread
1tbsp fresh flat-leaf parsley finely chopped

Method

STEP 1
Preheat the oven to 190°C/375°F/Gas Mark 5. Add the cauliflower to a saucepan of boiling water, cover, and simmer for 4 minutes. Add the broccoli and leeks to the pan, cover and simmer for a further 2–3 minutes. Drain the vegetables.
STEP 2
To make the sauce, melt the butter in a saucepan, add the flour and mix. Slowly pour in the milk while whisking and gently bring to the boil. Cook for 2–3 minutes, stirring all the time, while the sauce thickens. Mix in the Cheddar, mustard and nutmeg. Remove from the heat and continue to mix until all the cheese has melted.
STEP 3
Spread the vegetables evenly in an ovenproof dish and pour the sauce on top. Mix the breadcrumbs, parsley and Parmesan cheese together and sprinkle over the top. Bake for 15 minutes, until golden and slightly crispy.