Cheesy Broccoli & Cauliflower Bake

Ingredients

• 50 g plain flour
• 50 g breadcrumbs
• 400 g broccoli, cut into florets
• 400 g cauliflower, cut into florets
• 600 ml whole milk
• 50 g butter
• 150 g cheddar, grated
• 1 tsp mustard powder
• Rocket and seed salad, to serve
• Fresh parsley, to serve

Method

1. Preheat the oven to 200°C/180°C fan. Bring a large pan of well-salted water to the boil and cook the broccoli and cauliflower florets for 4 minutes — they should be just tender at the stem when pierced. Drain thoroughly and leave to steam-dry in the colander while you make the sauce.
2. Melt the butter in a saucepan over medium heat until foaming. Stir in the flour and cook for 1 minute, until it smells biscuity and looks pale gold. Gradually whisk in the milk a splash at a time, keeping the sauce smooth as it loosens.
3. Bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes. Take off the heat and stir in most of the cheddar (hold back a generous handful for the top) along with the mustard powder. Season well with salt and black pepper.
4. Tip the drained vegetables into the sauce and fold gently until every floret is coated. Transfer to a baking dish and scatter the reserved cheddar and the breadcrumbs evenly over the top.
5. Bake for 20–25 minutes until the top is deeply golden and the sauce is bubbling fiercely at the edges. Let it settle for 2–3 minutes before serving with lemon wedges and a scattering of fresh herbs.