1 cauliflower 1 broccoli 4 carrots 2 1⁄4 cups milk 4 tablespoons butter 4 tablespoons of plain flour 1 1⁄2 cups grated cheddar cheese 3 tablespoons breadcrumbs

Heat oven to 180C. Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins – lift out a piece to test, it should be cooked. Drain the veggies then tip into an ovenproof lasagne dish. CHEESE SAUCE: 4 tbs soft butter 4 tbs plain flour 2 1/4 cup milk 1 pinch nutmeg 1/2 a cup of grated cheese 1. Melt some butter in a small saucepan or large microwave safe jug (Pyrex 1L is ideal). 2. Add the flour and stir with a wire whisk. 3. Return to the heat/microwave for 1 minute. 4. Remove from heat and whisk in the milk. Return to the heat/microwave. 5. At one minute increments, pause/remove from heat to stir and check consistency. 6. When satisfied, remove from microwave/stove top and whisk well. 7. Season with a pinch of nutmeg and add 1/2 cup of grated cheese. Stir until the cheese melts. Pour the cheese sauce over the vegetables. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs. Bake 30-35 mins.