This is really delicious! Serve it as a main course with a selection of extra vegetables or as a side dish with a roast.

Serves 4.

200g brussel sprouts, halved or if very large, quartered
1 courgette, cut in half lengthways then cut into thick slices
1/2 head of broccoli cut into small florets
(or substitute the same amount of any vegetables, this works well with peppers, aubergine, mushrooms, leeks, in fact anything you have left in the bottom of the fridge at the end of the week).

Low calorie cooking spray
3 spring onions, chopped

50g butter
50g plain flour
500ml milk
pinch of salt
pinch of freshly ground black pepper
1 tsp ground nutmeg
1 tbsp wholegrain mustard

200g grated cheese (I used an equal mix of Gruyère and Cheddar)

Sprinkling of breadcrumbs (enough to lightly coat the top of your dish)

Instructions
Bring a large saucepan of water to the boil. Add in the brussel sprouts, courgette and broccoli and bring back to the boil and cook for 4-5 minutes. Drain vegetables in a colander and refresh under cold water. Leave to drain.

Lightly sauté the spring onions in the cooking spray and set aside.

Preheat oven to 200°C/400°F/Gas Mark 6.

Melt the butter in a pan over a low-medium heat. Stir in the flour to form a paste and cook for 2 minutes.

Pour in the milk a little at a time, and continue stirring until a thick, smooth sauce forms. Add in the salt, pepper, nutmeg and mustard and stir to combine. Add in half the grated cheese and stir again until melted and combined.

Place the drained vegetables into an oven-proof casserole dish. Pour over the sauce and mix.

Sprinkle the rest of the cheese on top, followed by the breadcrumbs.

Place the dish in the centre of the oven for 30 minutes until golden brown on top.

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