Ingredients - Serves 4

Base
½lb haricot beans
1 onion
½lb mushrooms
2 courgettes
1 red pepper
1 head broccoli
chopped parsley
seasoning
1 teaspoon basil

Roux Sauce
2oz margarine
2oz white plain flour
1 pint milk or soya milk
Seasoning

Topping
¼lb cheese or soya cheese
2 potatoes

Method

• Cook and cool the potatoes and haricot beans, separately.
• Chop the onion and fry in oil until softened.
• Slice the courgettes and dice the pepper before adding to the onion and cooking until soft.
• Blanch the broccoli florets, slice the mushrooms and add along with the basil to the cooking vegetables.
• Season well and fry until soft.
• Add the fresh parsley and beans.
• Pour into an ovenproof dish.
• Meanwhile, cook the potatoes and slice them.
• Now make the roux sauce, firstly meting the margarine and then mixing in the flour whilst stirring continuously.
• Slowly pour in the milk and stir until you have a smooth sauce.
• Bring to the boil to thicken and reduce the heat.
• Season well.
• Place the potato slices over the veg in the dish.
• Pour the roux sauce over the potatoes and top generously with cheese.
• Bake at Gas Mark 6 for ¾ of an hour.

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