• 6 oz shortcrust pastry (made with wholemeal flour works best)
• 1 large carrot
• 1 leek
• 2 oz (56 g) each of cooked broad beans, peas and sweetcorn
• 1 oz (28 g) butter
• 1 oz (28 g) plain flour
• ½ pint (285 ml) full or semi-skimmed milk
• 4 oz (112 g) mature cheddar cheese, grated
• ½ teaspoon dry mustard
• Salt and pepper

Method:

1. Roll out the pastry and use it to line a 8" (20.5 cm) flan dish or tin.
2. Prick the bottom of the case with a fork. Cover the base with a circle of greased paper and put bread crusts or hard beans on the paper.
   Bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 20 minutes. Remove from the flan dish or ring, discard the paper and beans 5 minutes before the flan case has finished cooking.
3. Make the filling by slicing the carrot and leek, then cook separately in boiling water until tender, drain.
4. Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually blend in the milk then heat, stirring until thickened.
5. Add 3 oz (84 g) of the grated cheese, the mustard, vegetables, and salt and pepper to taste.
6. Turn into the flan case and sprinkle with the remaining cheese.
7. Place under a pre-heated moderate grill until the cheese is bubbling.
8. Serve hot.

Serves 4.