Ingredients

• 600 ml (1 pt) milk
•   bouquet garni of fresh herbs
• 50 g (2 oz) butter
• 50 g (2 oz) flour
• 15 g (½ oz) butter, melted
• 85 g (3 oz) mushrooms, washed and halved (or use button mushrooms)
•   salt and pepper
• 85 g (3 oz) french beans
• 85 g (3 oz) broad beans
• 110 g (4 oz) carrots, thinly sliced
• 227 g (8 oz) frozen puff pastry, thawed
• ½ egg, beaten, for the glaze
• a little butter, melted
• 50 g (2 oz) Edam cheese, grated

Method

1. Put milk and herbs into a pan and heat gently until almost boiling. Cover and leave aside for 10 minutes for herbs to infuse.
2. Meanwhile, cook mushrooms quickly in the melted half-ounce of butter for a few minutes. Season, and set aside to cool.
3. Cook french beans, broad beans and carrots separately in boiling salted water until tender, then drain and rinse under cold running water.
4. To make the sauce, melt the 2 ounces of butter in a pan, stir in flour and strain on the herb-flavoured milk; stir until blended. Thicken over the heat, stirring constantly. Add seasoning to taste and leave to cool.
5. Roll out pastry on a lightly-floured surface to about 12 by 8 inches. Transfer to a baking sheet and prick all over with a fork. Using a spoon handle, mark a one-inch border round the edge of the pastry; brush top with a little beaten egg, making sure it doesn't run down the sides.
6. Spread 6 tablespoons of the cold sauce over the centre of the pastry, not over the border. Reserve the rest of the sauce.
7. Arrange the well-drained vegetables in rows on top of the sauce. Start with carrots then french beans, mushrooms and broad beans. Brush vegetables with melted butter and sprinkle grated cheese over them.
8. Bake at Gas Mark 8, 450°F, 230°C, for about 20 minutes; then reduce to Gas Mark 5, 375°F, 190°C, and cook for a further 10 to 15 minutes. Serve remaining sauce separately.

Notes