MY ZINGY CHEESY VEGGIE BAKE

INGREDIENTS:

8 rashers streaky bacon (2 per person)

1 - 1 1/2 cups mixed veggies per person - cauliflower, broccoli, carrots, celery

3 spring onions

parsley sprigs

50grams (2oz) butter

4 rounded tablespoons all-purpose flour

2+ cups milk

1 1/2 cups grated tasty cheese

1/2 cup panko crumbs

1/2 - 1 teaspoon cayenne pepper

1 sharp knife

1 veggie peeler

1 cutting board

1 grater

1 medium saucepan

1 microwave veggie steamer

1 whisk

1 tablespoon

1 teaspoon

1 cup measure

1/2 cup measure

Grill bacon rashers until just crisp, set aside to cool then cut into pieces

Peel and prepare your choice of vegetables

I used broccoli, cauliflower and carrots

Dice and slice vegetables into bite-size pieces

Steam in a microwave for 4 minutes or place in a saucepan with water and gently boil for a few minutes until slightly tender

Drain and place in an oven proof serving dish

Dice the spring onions

Remove the parsley stalks and chop finely

Melt the butter and add the flour

Stir to blend, cook while stirring for 1 minute

Add 1/2 cup of the milk and stir quickly with a whisk to remove any lumps

Keep over a low heat, gradually adding the remainder of the milk and whisk until smooth

Add more milk, if needed, to create a smooth sauce

Add a little salt and a good grind of black pepper

Then add the grated cheese and stir through until melted

Now add the diced spring onions and chopped parsley

Sprinkle the chopped bacon over the steamed vegetables

Pour the sauce evenly over the vegetables and bacon

Top the sauce evenly with the panko crumbs, then the grated cheese

Finish with a sprinkle of the cayenne pepper.

Add more if you like it zingier

Place in the centre of the oven at 190 degrees C or 375 degrees F until browned on the top - about 20 - 25 minutes

Serve with cherry tomatoes