Ingredients

Serves 4

• 3 courgettes
• 150g French beans
• 100g baby carrots (new season)
• 100g butterbeans or kidney beans (cooked)
• 1 onion
• 1 clove garlic
• 1 tablespoon olive oil
• 2 teaspoons cornflour
• 150ml plain yoghurt
• 100ml milk
• 1 teaspoon Dijon-style mustard
• 1 tablespoon fresh parsley or thyme
• 150g mature Cheddar cheese
• 5 tablespoons fresh breadcrumbs
• Salt & pepper to taste

Method

1. Wash the courgettes and slice them into 1 cm slices. Wash the carrots. Trim the ends and slice the carrots into � cm slices. Trim the French beans and cut into bite-sized chunks.
   
   
2. Boil the vegetables and the butterbeans / kidney beans in a little water, covered, for 5 minutes until tender. Drain.
   
   
3. Peel the onion and chop finely. Peel and crush the garlic.
   
   
4. Gently heat the oil and sauté the onion and garlic for 5 minutes until soft.
   
   
5. Add the cornflour and mix well. Cook for 1 minute. Add the milk and stir well. Continue to cook gently and stir until the sauce has thickened.
   
   
6. Chop the herbs and add to the sauce, along with the mustard and cheese. Heat gently to melt the cheese. Season with salt & pepper.
   
   
7. Remove from the heat and stir in the yoghurt.
   
   
8. Mix the vegetables with the sauce and put in a heat-proof dish. Sprinkle with the breadcrumbs and grill on a medium heat until the topping is lightly browned.
   

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