Lightly steam a selection of your favourite vegetables. My preference is: carrots, butternut, peas, beans, broccoli, celery and chopped spinach. Make a cheese sauce with plenty of mustard, or a white sauce to which a teaspoon of cayenne pepper has been added. Cayenne is exceptionally good for a variety of ailments and you should use it at every opportunity. There should be enough sauce to completely coat the cooked vegetables - there is nothing worse than a thin layer on top! I also add onions which have first been softened in a little grapeseed or olive oil, as the flavour is much better when a little brown. These should be added to the vegetables which you have placed in a suitable ovenproof dish and then the sauce poured over and cajoled into all the gaps with a spoon. You can see strips of streaky bacon on top - this is for the meat-eaters, or alternatively you can spread a layer of mashed potatoes like a pie crust, brushed with melted butter before putting into a hot oven for about 15 minutes, or until the bacon is crisp or the potato golden brown.
If you don't fancy a rich sauce, rather put big chunks of feta cheese all over the place to give it a bit of body before putting in the oven.
Delicious!
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