Marrow and cauliflower cheese

Prepare:


One quarter of a fresh cauliflower broken into pieces.


Peel one quarter of a small marrow. Cut into half, remove the seeds and chop into cubes.
Rinse and remove the hard stalk from a cabbage leaf and slice into strips.


Measure out 2 tbsp rinsed fresh baby spinach.


Bring a large saucepan of water to the boil then add all of the veg except the spinach and cook for 5 minutes.


Drain and tip into an ovenproof dish. Top with the baby spinach.


Heat the oven to 200C/180fan/Gas 6.


Put the saucepan back onto the hob medium heat and add 250ml milk and 25g butter. Whisk briskly whilst slowly adding 2 tbsp plain flour until the butter melts and the mix comes to bubble with the sauce thickening and the flour disappeared (about 2 minutes). Turn off the heat and stir in 50g mature grated cheddar cheese.


Pour over the veg which is in the ovenproof dish. Scatter over 10g chopped walnuts, 2 tbsp fresh breadcrumbs and 25g mature grated cheddar cheese. Sprinkle with freshly ground black pepper. Bake in the oven for 15 minutes until bubbling and golden.


Serves 2 as a snack or 1 as a main meal.