Perfect PASTA

Recipes for everyone, from veggie delights to fiery flavours

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CAULIFLOWER & BROCCOLI CHEESY BAKE

PER SERVING - 459-690 cals, 24-36g fat, 15-23g sat fat, 39-58g carbs

Rich, madly cheesy and the perfect bake on a cold day. Serve on its own with lots of black pepper, or with a salad, or even as a side dish with roast chicken.

SERVES 6 AS A SIDE OR 4 AS A MAIN COURSE

Olive oil, for greasing

900ml (1½pts) milk

45g (1½oz) unsalted butter

3tbsp plain flour

2tsp English mustard

100g (3½oz) mature Cheddar, grated

50g (1¾oz) Stilton, grated

50g (1¾oz) Pecorino Romano, finely grated

200g (7oz) dried farfalle

300g (10oz) mixture of cauliflower and broccoli florets, cut into small pieces

Sea salt and black pepper

1 Preheat the oven to 220C/ Gas 7. Using the olive oil, grease a 30x20cm (12x8in) baking dish and set aside.

2 Put the milk in a pan, place on a low heat, bring to asimmer, then take off the heat.

3 Melt the butter in a separate pan on a low heat, then stir in the flour and mustard for a minute until bubbling. Add the warm milk to the pan a ladleful at a time, stirring for 5–10 minutes, until the sauce coats the back of a spoon. Stir in most of each of the cheeses, season to taste and take off the heat.

4 Cook the farfalle in a large pan of boiling, salted water for half the cooking time stated on the pack, adding the veg for the final 3 minutes, then drain.