225g(~ 2 cups) frozen sliced peppers (or 3 fresh bell peppers, sliced or diced)
100g(~ 1 cup) frozen sweetcorn
100g(~ 1 cup) frozen peas
1/2small head broccoli(or ~ 2 cups prepared broccoli)
~ 6 medium mushrooms,sliced or diced
35g(~ 2 1/2 tbsp) butter
2 1/2tbspplain flour
250ml(~ 1 cup) milk
250ml(~ 1 cup) vegetable stock
75gcheddar cheese,grated (~ 3/4 cup when grated)
50g(~ 1/3 cup) fine breadcrumbs (I used shop-bought)
Heat the oil in a large frying pan, and add all the vegetables. Cook over a medium heat for 5-10 minutes, until almost entirely cooked. You can use different vegetables if you like, just bear in mind that vegetables that are particularly hard (e.g. carrots or potatoes) will need parboiling before adding to the frying pan.
In a small saucepan, melt the butter over a medium-low heat. Add the flour, and mix well to form a paste. Cook for a minute or so, stirring constantly, then add the milk a little at a time, stirring until smooth each time before adding more. Then add the vegetable stock (again, it may help to add it a little at a time). You can see more detailed instructions for how to cook a simple white sauce here.
Add the white sauce to the cooked vegetables, and mix well. Season with black pepper, and some salt if needed (you may find the salty stock is enough). Transfer to a suitably sized baking dish (mine measured 9 x 7 inches).
Sprinkle some grated cheese and fine breadcrumbs over the creamy vegetables, and spray lightly with oil to help the topping crisp up. Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the vegetables are piping hot, and the topping is crisped up to your liking.
Feel free to use different vegetables - see the full blog post for some ideas of veggies that will work well!