Broccoli, Cauliflower and Walnut Bake

Make the most of local seasonal vegetables with this tasty, filling and nutritious family meal.

Ingredients:
Main dish
1kg potatoes
2 small onions
1 clove garlic (more if preferred)
200g broccoli florets
200g cauliflower florets
125g walnuts
150 ml milk
salt & pepper
you can also add other vegetables like chopped carrots, shredded kale or cabbage to taste – this is a dish that lends itself to lots of variations and the ingredients can be increased in proportion to the number of portions needed.

Pour over sauce
100g butter or margarine
350g mushrooms – thinly sliced
100g wholemeal flour
500ml milk
salt & pepper
optional – 25g parmesan cheese or substitute
generous pinch of onion powder

Cook the potatoes in their skins, then peel and mash with the milk and season to taste and use half of it in the bottom of your oven proof dish(es). Saute the onion and garlic slowly in the butter; add the florets and walnuts and continue to cook slowly over a low heat for five to six minutes. Place florets and walnuts in a layer on top of the potato.
In a clean saucepan make the sauce by first melting the butter and frying off the mushrooms in it for around four minutes, sprinkle the flour over the mixture and stir it in and cook for a further 2 minutes. Heat the milk until it froths then add to the mushroom sauce with the seasoning and cheese if using, simmer until it thickens then pour over the vegetables – top it with spoonfuls of mash and bake for around 30 minutes in a medium oven.
The above will feed threefour people – serve with lightly cooked spring greens or savoy cabbage.