Leek, Broccoli and Cauliflower Cheese

Ingredients

• 200g fresh broccoli
• 200g fresh cauliflower
• 4 leeks, chopped
• 1 vegetable stock cube
• 500ml semi-skimmed milk
• 1 tsp vegetable stock powder
• 1 tbsp arrowroot
• 1 tsp English mustard powder
• 100g Rosemary Conley low-fat Mature Cheese
• 1 tbsp chopped fresh chives
• freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Cut the broccoli and cauliflower into florets and cook, with the leeks, in a shallow pan of water with the stock cube added. Drain well and pour into an ovenproof dish.
3. Add the milk and stock powder to the pan and heat to near boiling. Mix the arrowroot with a little extra cold water and whisk into the hot milk along with the mustard powder and half the cheese.
4. Simmer until the sauce has thickened, then pour over the vegetables. Sprinkle the remaining cheese over the top and season with black pepper.
5. Bake in the oven for 20 minutes until brown on top.
6. Garnish with the chives. For a dinner option serve with 2 Quorn sausages, grilled, plus a salad of tomatoes and green salad leaves tossed in oil-free dressing.

Tips

Adding a little English mustard powder to the sauce gives it a stronger flavour.