Ingredients
- 1 large cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 50g butter, plus extra for cooking the leeks
- 1 pack baby leeks (approx. 150g), sliced
- 500ml milk
- 4 tbsp flour
- 200g mature cheddar, grated
- 6 tbsp fresh breadcrumbs
- salt and pepper
Method
- Preheat the oven to 220C/200C Fan/Gas 7.
- Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.
- Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.
- Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g of the grated cheese and season to taste.
- Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling.
