This is a useful lunchtime dish (great with a pint!).
1 Large Cauliflower
175 Gram Sweetcorn (6 oz)
40 Gram Butter (1 1/2 oz)
1 Medium Onion, sliced
100 Gram Mushrooms, halved (3 1/2 oz)
2 Eggs, hard boiled and shelled
25 Gram Plain flour (1 oz)
300 ml Milk (1/2 pint)
150 Gram Natural yogurt (5 oz)
75 Gram Double Gloucester cheese, grated (3 oz)
25 Gram Fresh breadcrumbs (1 oz)
Cut the cauliflower into florets and cook in boiling water for 5 minutes. Add the sweetcorn, bring back to the boil and cook for 5 minutes. Melt 15g (1/2 oz) of the butter in a non-stick pan, add the onions and mushrooms and cook for 5 minutes. Drain the cauliflower and sweetcorn, place in a flameproof dish. Add the onions, mushrooms and chopped eggs.
Place the remaining butter, flour and milk in a saucepan, heat stirring continuously until the sauce thickens, boils and is smooth. Cook for a minute. Remove from the heat and stir in the yogurt and half the cheese. Pour the sauce over the vegetables. Mix the remaining cheese with the breadcrumbs. Sprinkle over the sauce and brown under the grill.
Don’t worry if you can’t get Double Gloucester cheese, Cheddar also works well.