• 1 lb (450 g) cauliflower
• 1 lb (450 g) leeks
• 2 teaspoons lemon juice
• 2 oz (56 g) butter
• 3 teaspoons cornflour
• 2 teaspoons mustard
• ½ pint (285 ml) natural yoghurt
• 4 oz (112 g) mature cheddar cheese – grated

Method:

1. Break the cauliflower into small florets and cook in salted boiling water until al-dente.
2. Slice the leeks in half lengthways and wash well.
3. Melt half the butter in a saucepan with the lemon juice. Add the leeks to soften.
4. Remove the leeks carefully and arrange in an ovenproof dish, surrounded by the cauliflower florets.
5. Add the remaining butter to the pan and, when bubbling, stir in the cornflour. Mix well. Add the yoghurt and mustard and heat through, stirring continuously.
6. Pour over the leeks and cauliflower and  sprinkle with the grated cheese.
7. Bake in a pre-heated oven at Gas Mark 5 (375°F/190°C) for about 20 minutes until golden.

Serves 4. Also works well with Gruyere cheese.