By Lyn Funnell
A mixture of vegetables, chopped.
Use whatever you have.
Instead of boiling them, you can use any leftover cooked veg you have.
I used cauliflower, carrots, leeks, runner beans & onions.
You could add mushrooms.
To measure them, tip them into the baking dish you’re using to see how they fit, then tip them into a saucepan.
Boil gently for 5 minutes. Leave to stand while you make a cheese sauce.
40z/20g flour
½ pt milk
Pinch of mustard
1 tblsp butter
Approx. 4ozs/12gs of Sister Sarah Goats Cheese, grated.
This cheese has a delicious strong flavour which goes well with this recipe.
Make the cheese sauce recipe, stirring well.
Drain the veg & tip them into the baking dish. Pour the cheese sauce over them.
Make a crumble.
4 tblsps plain flour
2 tblsps porage oats
2 tblsps breadcrumbs
Grated Ashdown Foresters cheese. This cow’s cheese is Cheddar-like.
2 tblsps of butter
A pinch of salt
Mix all the ingredients together with your fingertips.
Tip it over the veg & bake in an over 200C/gas7 for approx. 50 minutes, until golden on the top.
This is a tasty meal on its own.
High Weald Dairy
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01825 791636
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