Ingredients

400gr cauliflower florets

400gr brokkoli florets

45gr unsalted butter

500whole milk

1 bay leaf

1 tablespoon Dijon mustard

1/2 grated nutmeg

200gr Lancashire cheese, crumbled

50gr grated parmeasan

a hand of sage leaves

1 teasepoon olive oil

Method

Cook the cauliflower in boiling salted water for 8-10 minutes until just tender, adding the broccoli halfway through , drain and set aside .

To make the sauce , melt the butter in a nonstick pan and cook for about 1 minute until fluffy in appearance , remove from the heat and gradually work in the milk using a wooden spoon , a little

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