- 1 cauliflower (450g), broken into florets, leaves reserved
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 200g purple sprouting broccoli
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
- 200g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 70g unsalted butter
- 70g plain flour
- 900ml whole milk
- 2 tsp English mustard
- 150g mature cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- ½ bunch of chives, finely chopped
Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.