- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 tbsp wholemeal flour
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 tsp ground nutmeg
- 350g macaroni (or other pasta tubes)
- 185g pack sliced runner beans
Runner beans have been growing in South America for over 2000 years, and are a popular garden…
- 220g pack fine green beans
- 140g mature cheddar, half chopped, half grated
- 25g pumpkin seeds
- peppery salad (such as rocket & watercress), to serve (optional)
Put the oil in a medium saucepan over a medium heat, add the flour and stir well. Still stirring, slowly pour in a little of the milk and mix well until smooth. Add a little more milk, repeating until all the milk has been added and you have a smooth sauce. Stir in the nutmeg, season, then take off the heat while you cook the pasta.
Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the macaroni and boil for 8 mins. Add the runner beans and green beans, and boil for a further 3 mins.
Drain the pasta and the beans, and tip into a large gratin dish. Pour over the prepared sauce and tuck the chopped cheese in among the pasta, then top with the grated cheese and pumpkin seeds. Bake for 10-15 mins or until the top is bubbling and golden. Serve with a peppery salad, if you like.