Sunday Roast - Organic Vegetable-style

3-4 Potatoes
2 Carrots
Florets of Cauliflower
Florets of Calabrese
Small Squash
2 Leeks
1 Small Onion
For Cheese Sauce
Organic Flour
Cheese (for the sauce)
Parmesan and Fresh Breadcrumbs for the Topping
Black Pepper
Pinch of Nutmeg
  1. Peel and par boil the potatoes.
  2. Peel or clean the carrots, cut into chunks and put in a steamer or saucepan of water. 
  3. Wash, cut and remove seeds from the squash 
  4. Chop the squash into chunks (most squash skins can be eaten)
  5. Rub with a little olive oil and put in dish.
  6. Strain the par boiled potatoes add some oil and shake them a little to roughen the edges
  7. Put in the oven with some onion and bake until golden brown.
  8. Cook the cauliflower and calabrese for about 3-5 minutes and drain.
  9. Chop and fry the leeks lightly in a little oil then add some butter.
  10. Sprinkle some organic flour over and cook for a few minutes
  11. Add some milk gradually until the mixture thickens.
  12. Add some grated cheddar (to your liking).
  13. Add a pinch of nutmeg (ground or freshly grated).
  14. Add the semi-cooked cauliflower and calabrese and stir in gently.
  15. Transfer the mixture to an oven dish and sprinkle with breadcrumbs and parmesan cheese.
  16. Bake until golden brown.
  17. Cook the carrots while the other items are browning in the oven (crunchy is good)
  18. Remove all the dishes from the oven, serve and eat.
Original Source: 

Bridget Rendall