Ingredients (4 ppls)

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400g of seasonal vegetables (Broccoli, Carrots, Cabbage, Cauliflower, Peas, Green Beans, leeks etc.)
35g butter
35g plain flour
350ml milk
pinch of salt
pinch of black pepper
1 tsp ground nutmeg
1 tbsp wholegrain mustard
140g grated Wyke Farms Ivy’s Vintage Reserve Cheddar
Sprinkling of breadcrumbs (enough to lightly coat the top of your dish)

Method

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1. Preheat the oven to 200℃.
2. Bring a large saucepan of water to the boil. Add in seasonal vegetables, bring back to the boil

　and cook for 1-5 minutes. Drain vegetables in a colander and refresh under cold water.

　Leave to drain.
3. Melt the butter in a pan over a low-medium heat. Stir in the flour to form a paste and cook

　for 2 minutes.
4. Pour in the milk a little at a time, and continue stirring until a thick, smooth sauce forms.

　Add in the salt, pepper, nutmeg and mustard and stir to combine. Add in half the grated

　vintage cheddar and stir again until melted and combined.
5. Place the drained vegetables into an oven-proof casserole dish. Pour over the sauce and

　mix. Sprinkle the rest of the cheese on top, followed by the breadcrumbs.
6. Place the dish in the centre of the oven for 30 minutes until golden brown on top.