Mmmmmmm warm, cheesy vege’s. Enough said. Can be served as a side dish to complement Chilli coriander salmon or as a meal on its own.

Cheesy broccoli and cauliflower bake (Serves 4-6 as a side)

½ cauliflower, trimmed and cut into florets

small head of broccoli, trimmed and cut into florets

25g butter

25g plain flour

½ tsp mustard

250ml milk

75g cheddar, grated

pinch of cayenne pepper

1.   Blanch the cauliflower florets in a pan of well salted hot water for 2-3 minutes, until just tender when pierced with the tip of a small knife. Drain, reserving the water and refresh in iced water (or under a cold running tap) to stop the cooking. Use the reserved hot water to soak the broccoli for a few minutes. Alternatively you can microwave the vege’s for 2 minutes.

2.   Preheat the oven to 200°C. Melt the butter in a saucepan and, as it begins to foam, add the flour and mustard. Blend into a paste and cook over a medium heat, stirring constantly, for about 2 minutes, to cook out the rawness of the flour.

3.   Gradually whisk in the milk and continue to stir for about 5 minutes until thickened to a smooth sauce. Add the cheddar, cayenne and some seasoning and stir until the cheese has melted.

4.   Arrange the broccoli and cauliflower in a baking dish and spoon the sauce over the top.

5.   Bake for 20-25 minutes. Serve hot from the oven.

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