Time to Prepare: 30 minutes

Time to Cook: 25 minutes

Ingredients
50g butter
50g flour
2 tsp mustard powder
600ml milk
grated nutmeg
200g extra mature cheddar
head of broccoli, cut into small florets
head of cauliflower, cut into small florets
2 large potatoes, thinly sliced
200g frozen peas
small bunch of chives
200g shallots, chopped
6-8 rashers streaky bacon, diced
fresh breadcrumbs
handful of pine nuts

Method
(1) Heat oven to 220 degrees. Bring a pan of water to the boil and cook the potatoes for 5 mins, then add the broccoli & cauliflower and cook for a further 3 minutes. Lastly add the frozen peas and cook for a further minute or two. Drain all the veg, separate the potatoes and dry them off slightly.

(2) Meanwhile in another pan melt the butter slowly, add the flour and mustard powder and gradually stir in the milk to make a creamy white sauce. Add all but a handful of cheese and the grated nutmeg. In another pan gently fry the shallots and bacon in a small amount of butter.

(3) Add everything to the cheese sauce along with the chives and mix well. Pour into a large casserole dish. Cover with a layer of the sliced potatoes and sprinkle the remaining cheese, breadcrumbs and some blitzed pine nuts over the top for some crunch. Cook for 25 mins.