Ingredients    

• 50g (1.5oz) leeks (white part only)
• 75g (2.5oz) broccoli (trimmed weight)
• 75g (2.5oz) cauliflower (trimmed weight)
• 300ml (10.5 floz) full fat cow’s milk
• 40g margarine
• 40g plain flour
• 50g (1.5oz) hard cheese, finely grated

Method

1. Slice the leeks finely. Divide the cauliflower and broccoli into small florets. Place in boiling water then simmer until soft and drain.
2. Make the sauce by melting the margarine in a pan. Remove from the heat and stir in the flour to make a paste. Add the milk a little at a time, stirring well between each addition. Return to the heat whisking continuously until the sauce thickens, then reduce the heat and simmer for 1 minute. Add the grated cheese and stir until melted.
3. Pour the sauce over the vegetables.
4. Chop into small chunks and serve.

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