Broccoli and cauliflower cheese

The classic veggie bake gets a seasonal update with the addition of broccoli and leeks. This recipe makes enough for 2, or simply double the ingredients to serve 4 as a main course.

Ingredients

Vegetarian

Serves: 2 (as a main)

Ready in: 1hr 10 mins

• ½ head cauliflower, cut into florets
• 1 head broccoli, cut into florets
• 50g unsalted butter
• 1 leek, sliced
• 2 garlic cloves, chopped
• ½ tsp dried thyme
• 50g flour
• 450ml semi-skimmed milk
• 100g vegetarian hard cheese or Cheddar, grated
• 1 tsp English mustard
• 30g breadcrumbs (use ciabatta or stale white bread)

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Cook the cauliflower and broccoli in boiling, salted water for 4-5 mins or until only just tender. Drain well and set aside.
2. In the same saucepan, heat the butter, then add the leek and cook for 5 mins or until softened. Add the garlic and thyme, and cook for 2 mins more. Add the flour and cook for 2 mins, stirring until a smooth paste forms. Add the milk a little at a time, stirring well between each addition until smooth. Once all the milk has been added, cook very gently for 2 mins, stirring constantly so it doesn’t catch. Add three quarters of the cheese to the sauce, along with the mustard, and stir to combine.
3.  Pour a little of the cheese sauce into a medium-sized baking dish. Scatter the cooked cauliflower and broccoli over. Pour the rest of the sauce over. Toss the remaining grated cheese with the breadcrumbs and scatter over the top. Bake in the oven for 40-45 mins or until golden and bubbling.