Ingredients:
450g leeks, washed and cut into 2.5cm slices
1 small cauliflower, washed and broken into florets
450g fresh tomatoes, skinned and chopped
¼ tsp dried tarragon
¼ tsp dried basil
salt and pepper
25g butter
25g plain flour
284ml milk
100g cheddar cheese, grated
How to prepare:
Preheat the oven to 180C. Mix and arrange cauliflower and leeks in the bottom of an ovenproof dish. Spread the tomatoes over the top and sprinkle with the herbs.
Melt the butter, add the flour and mix to a paste, gradually blend in the milk, return to the heat and cook, stirring all the time until thickened. Add the cheese to the sauce, reserving a little to decorate the top of the dish. Pour the sauce over the tomatoes, sprinkle with remaining cheese and bake for about 50 minutes until the vegetables are cooked but the cauliflower is still firm.
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