Garden vegetable pie

Melt the butter in a sauce pan, stir in the powdered mustard and the flour and leave to cook for 1 minute. Stir in the milk gradually until there are no lumps, and then keep stirring until the mixture begins to form a creamy sauce. Remove from the heat and stir in most of the cheese, keeping a little to scatter on top.

Preheat the oven to 200C and bring a large saucepan to the boil. Cook the potato slices for about five minutes, toss in the broccoli and cauliflower for another 3 minutes and then finally add the peas for 1 more minute. Drain all the vegetables and pat dry. Keep enough potato slices to cover the top of the pie, gently stir the rest of the vegetables into the sauce with the chives.  Place the vegetables in an ovenproof dish, arrange over the reserved potato slices and sprinkle with cheddar. Bake for 20-25 minutes until the topping is golden and crisp.