Steam the florets from a couple of cauliflowers whilst sauteing 3 leeks with some lardons and a small knob of butter and a splash of water.
Make a roux (add same amount of butter and flour and stir well on a low heat for 3 mins)
Slowly add around a pint of milk on a very low heat whilst stirring constantly until glossy.
Add a handful or two of grated cheddar (not the cheap stuff) with 2 bay leaves, grated nutmeg and a dollop of wholegrain mustard.
Stir until very thick and lovely.
Pour over cooked veg and lardons. Grill until golden on top!
Make a roux (add same amount of butter and flour and stir well on a low heat for 3 mins)
Slowly add around a pint of milk on a very low heat whilst stirring constantly until glossy.
Add a handful or two of grated cheddar (not the cheap stuff) with 2 bay leaves, grated nutmeg and a dollop of wholegrain mustard.
Stir until very thick and lovely.
Pour over cooked veg and lardons. Grill until golden on top!