A great way to use up any leftover veg...Ingredients: 2 tbsp rapeseed oil, 30g plain flour, 350ml milk, 50g cheese, 1 tsp Berrio mills wholegrain mustard, 200g parsnips, 200g carrots, 200g cooked and peeled beetroot, 2 leeks, 100g fresh breadcrumbs, a few sprigs of fresh rosemary.
1: First make a white sauce - heat oil in a pan, stir in the flour and cook for 1 minute. Whisk in the milk a little at a time to form a smooth sauce. Stir in the mustard and cheese and simmer for 2 minutes.
2: Cook the diced parsnips and carrots until tender, add one of the leeks sliced for 3 minutes. Drain and tip in to a baking dish. Scatter over the beetroot wedges and cover with the cheese sauce.
3: Scatter over the breadcrumbs, rosemary, and the rest of the leeks and a handful of grated cheese. Bake in a preheated 200C oven for 20 minutes until golden and bubbling.