Recipe

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• 2 oz butter
• 2 oz flour
• 2 tsp mustard powder
• 2 cups milk
• 6 oz cheddar cheese, grated
• 2 large potatoes, sliced into rounds
• 1 head broccoli , cut into little florets
• 1 head cauliflower , cut into little florets
• 8 oz frozen peas
• 1 bunch fresh chives, snipped

• 1 Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute.
• 2 Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce.
• 3 Remove from the heat, then stir in all but a handful of the grated cheese.
• 4 Heat the oven to 450 degrees F and bring a large pot of water to the boil.
• 5 Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
• 6 Drain all the vegetables and pat dry.
• 7 Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
• 8 Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
• 9 Bake for 20 to 25 minutes until the topping is golden and crisp.
• 10 Serve straight from the oven.