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I devised this recipe when a cauliflower the size of a fifty pence piece turned up in the online shopping delivery! I decided to bulk it out with a courgette and hey it was delicious, I’m going to make it all the time.

Ingredients

1 small cauliflower

1 courgette – sliced into 1cm rounds

60g mature cheddar

2 tablespoons plain flour

250ml milk

1/2 teaspoon dijon mustard

30g butter

Salt and cracked black pepper to season

Method

Chop your cauliflower into smallish florets – not miniature and boil in a pan of lightly salted water for approximately 15 minutes. Don’t add the courgette yet.

Chop the courgette into 1cm thick round slices and then in half. Add to the pan of boiling cauliflower for the last 5 minutes of cooking time.

Drain and spread out in a baking dish.

In a medium sauce pan, add your milk, flour and butter on a low heat and whisk all the time.

The sauce will start to thicken and once it does add your grated mature cheddar, mustard, salt and pepper and keep whisking until you have a lovely cheese sauce.

Now pour all over your veg and bake in the oven on 190C / 170C fan for around 20 minutes or so until the cheese turns nice and crispy on top.