Ingredients serve 6.

400gr Cauliflower flourets

400gr brokkoli

500gr unsalted butter

45gr plain flour

500ml whole milk

1 tablespoon dijon mustard

1/2 teasepoon grated nutmeg

200gr lancashire cheese , crumbled

50gr grated parmeasan

A handfull of sage leaves

1 teasepoon olive oil

Method

Cook the cauliflour in boiling salted water for 8-10 minutes or until just tender adding the brokkoli halfway through , drain and set aside

To make the sauce , melt the butter in a nonstick , saucepan over a medium heat add the flour and cook for 1minute until floury in appearance , remove from the heat and gradually work in the milk using a wooden spoon a little at a time add the bay leaf , return to the heat and bring to the boil , stairing frequently until the sauce thickens , remove the bay leaf add thee mustard and whisk until the sauce is completely smooth , season to taste with salt freshly ground pepper and the nutmeg .

Warm the gratin dish underneath a grill , gently stir the vegetables into the sauce and reheat , mix in the Lancashire cheese and tip into the dish . Scatter over the until golden , toss to save leaves in the olive oil to coat them and scatter over the gratin , gratin again briefly until starting to crisp and color , serve straight away.

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