Crispy Bacon, Broccoli and Cauliflower Cheese Bake

Ingredients - serves 6

1 head broccoli - cut into florets  

1 head cauliflower - cut into florets  

40g butter 

40g plain flour 

400ml milk - warmed  

250g grated strong cheddar - save 50g to sprinkle 

1 tsp dijon mustard  

10 slices cooked bacon or veggie bacon - cut into bite sized pieces  

Black pepper to taste 

1 large tbsp chives - chopped  

Method 

To begin, place the broccoli and cauliflower florets in a large saucepan of salted water and cook until just tender. Drain and set aside. Fry the bacon until it is just crispy and place on a plate with a piece of kitchen roll to soak up all the juices. Set aside. Preheat your oven to gas mark 5/170c fan.  

In a saucepan, melt the butter and stir in the flour to make a roux. Cook the roux out for 30 seconds, then whisk in the warmed milk, a small amount at a time. Once you have a totally smooth sauce, stir in the dijon mustard, 1 tbsp chives, season well with black pepper and stir well. In intervals add the 200g of grated cheddar and gently cook until completely melted then take off the heat.  

Add the crispy bacon, then gently fold through the cheese sauce. Place the  broccoli and cauliflower in a large baking dish and pour over the cheese sauce, being sure to cover all the broccoli and cauliflower. Sprinkle over the 50g grated cheddar and 1 tbsp chopped chives. Bake for 25-30 minutes until browned and the cheese is bubbling. Serve with mashed potato, new potatoes and buttered kale, or your choice of veg, for a truly delicious dinner.