Steamer
1 Large Saucepan
1 Small Saucepan
1 large baking dish

Preheat oven to 180c

Other veg
1 onion
16 cherry tomatoes
garlic to taste

cooked pasta to fill in the gaps

for the roux
25ml sunflower oil
pinch of salt (optional)
paprika to taste
black pepper to taste
3 heaped dessert spoonfuls plain flour
300ml milk
150g grated cheddar cheese

• Chop up veg to be steamed/boiled and cook until tender
• Chop up garlic and onion finely and place in bottom of greased baking dish
• Arrange tomatoes (larger tomatoes, cut up, can be used instead of cherry tomatoes)
• Fill large saucepan with water and bring to the boil, put small saucepan in to start roux
• Put pasta into bottom pan to cook whilst doing roux on top

• Gently warm oil in the small saucepan for a few seconds
• Add salt (optional), paprika &black pepper
• Remove from heat
• Sift in a rounded dessert spoon of plain flour and mix until a smooth paste
• Repeat for two more spoonfuls
• If the paste becomes thick and doughy, add more oil
• Return pan to water

• Pour in milk all at once and stir continuously until a smooth white sauce is formed
• When the sauce starts to thicken take off the heat and stir in the grated cheese, a handful at a time - don't worry about it being a bit lumpy, it will melt later

• Drain cooked pasta and put in baking dish on top of onion and tomatoes
• Take steamed/boiled veg and arrange in baking dish, trying not to have any bits sticking up too much
• Spoon roux on top, trying to get maximum coverage
• Put in oven for twenty to thirty minutes