- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tsp mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 600ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 200g mature cheddar, grated
- 2 large potatoes, sliced into rounds
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 head broccoli, cut into little florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 200g frozen peas
- small bunch chives, snipped
- 50g flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 head cauliflower, cut into little florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
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Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
Heat oven to 220C/fan 200C/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.