1 cauliflower 1 broccoli 4 carrots 2 1⁄4 cups milk 4 tablespoons butter 4 tablespoons of plain flour 1 1⁄2 cups grated cheddar cheese 3 tablespoons breadcrumbs

Heat oven to 180C.

Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins – lift out a piece to test, it should be cooked.

Drain the veggies then tip into an ovenproof lasagne dish.


CHEESE SAUCE:
4 tbs soft butter
4 tbs plain flour
2 1/4 cup milk
1 pinch nutmeg
1/2 a cup of grated cheese

1. Melt some butter in a small saucepan or large microwave safe jug (Pyrex 1L is ideal).

2. Add the flour and stir with a wire whisk.

3. Return to the heat/microwave for 1 minute.

4. Remove from heat and whisk in the milk. Return to the heat/microwave.

5. At one minute increments, pause/remove from heat to stir and check consistency.

6. When satisfied, remove from microwave/stove top and whisk well.

7. Season with a pinch of nutmeg and add 1/2 cup of grated cheese. Stir until the cheese melts.

Pour the cheese sauce over the vegetables. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs.

Bake 30-35 mins.