Ingredients

• 3 carrots, peeled and sliced
• 1 cauliflower, divided into florets
• 225g (8oz) small broccoli florets
• 75g (3oz) frozen peas
• 40g (1½oz) butter
• 40g (1½oz) plain flour
• 450ml (¾ pint) semi-skimmed milk
• 100g (4oz) half-fat double Gloucester, coarsely grated
• 2 teaspoons Dijon mustard
• ½ teaspoon salt
•   black pepper

Method

1. Cook carrots in boiling water for 3 minutes. Add cauliflower, broccoli and peas. Cook for 3–5 minutes, or until vegetables are just tender. Drain well. Put vegetables in a large, flameproof dish, cover and keep warm.
2. For the sauce, melt butter in a pan. Add flour and cook, stirring, for 1 minute. Remove from heat and gradually stir in milk. Return to heat. Cook, stirring constantly, until thickened. Stir in three-quarters of the cheese, the mustard and seasoning.
3. Pour sauce over the vegetables and stir to coat. Sprinkle over remaining cheese. Grill under a medium heat for 5 minutes, or until cheese is bubbling. Serve immediately.

Notes