VEGETABLE BAKE WITH HAZELNUT CRUST

25g/1oz butter or margarine

25g/1oz flour

275ml/1/2pt milk

1 teaspoon of tarragon vinegar

2 teaspoons of English mustard

salt and ground black pepper

75g/3oz Edam cheese, finely grated

1 red pepper cored, de-seeded and sliced

225g/8oz courgettes sliced or 450g/1lb broccoli or runner beans

450g/1lb mixed vegetables of your own choice

50g/2oz hazelnuts, chopped

25g/1oz butter or margarine

50g/2oz fresh brown breadcrumbs

1. Cook pasta shapes until just cooked, approximately 10 mins. Drain.
2. Make a roux sauce in usual way and stir in cheese, horseradish, mustard, vinegar and seasoning.
3. Prepare all the vegetables; blanch and refresh to keep a good colour.
4. In a large bowl mix together the pasta, cheese sauce and vegetables. Spoon into an oven-proof dish.
5. Mix together the nuts, breadcrumbs and melted butter.
6. Sprinkle on the top of the casserole.
7. Bake Gas 4. 180ºC/135ºF for approximately 30 to 40 mins until topping is golden.
8. Serve with fresh crusty bread.

This recipe is one of a series produced by Sue Bridger for the NFWI to illustrate vegetable cookery at the RHS show in Tatton.