ingredients

400gr cauliflower flourets

400gr broccoli flourets

50gr unsalted butter

45gr plain flour

1 bay leaf

1 tablespoon Dijon mustard

1/2 teaspoon gratin nutmeg

200gr Lancashire , cheese , crumbled

50gr grated parmesan

a handful of sage leaves

1 teaspoon olive oil

method

Cook the cauliflour in boiling salted water foor 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 saucepan over a medium heat adding the flour and cookor 1 minute 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 vthickens ; remove the bay leaf , add the mustard and whisk until the sauce is completely smooth , season to taste with salt , freshly ground black pepper and the nutmeg . Warm the gratin dish underneath a grill ; gently stir the vegetables into the sauce and reheat ; mix in the the crumbled Lancashire cheese and tip into the dish .

Scatter over the parmeasan and grill until golden , toss the sage leaves in the olive oil to coat them and scatter over the gratin , again , grill again briefly until staring to crisp and color , serve straightaway .

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