A brilliant one-dish meal, ripped straight from the pages of this months Good Food Magazine. This recipe will be ideal in the winter months and given the state of the summer we are having, it's not bad now either!
You need:
50g Butter
50g Flour
2 teaspoons Mustard Powder
1 pint Milk
200g Mature Cheddar - grated
2 large Potatoes - sliced into rounds
1 head Broccoli - cut into florets
1 head Cauliflower - cut into florets
200g Frozen Peas
small bunch Chives - snipped
Heat the oven to 220c
Melt the Butter in a saucepan, then stir in the Mustard Powder an Flour. Cook for 1 minute, then gradually stir in the Moo Juice, until it's smooth with no lumps. Keep stirring until the mixture begins to bubble and turns thick and creamy. Remove from the heat and stir in all but a handful of the Cheese.
Bring a large pan of water to the boil. Cook the Potato for 5 minutes, then tip in the Cauli and Broccoli and cook for another 3 mins. Add the Peas and cook for 1 min more. Drain all the veg and allow it to steam dry for a few minutes. Set aside enough Potato slices to cover the dish. Add the Cheese sauce to the vegetables, along with the Chives and stir well to combine.
Tip into a deep ovenproof dish and cover the vfeg with the reserved potato slices. Top everything with the remaining cheese and bake for 20-25 mins until Golden
Serve with some fresh crusty bread
Feeds 4
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