Cauli, broccoli and gruyere bakes with broad bean toasties

I'm really sorry about the lack of toasties photo. While the bake was, well, baking, I set up my toasties nicely on a platter, and plonked it on the table. Next thing I know I can hear the sound of two mouths munching away. In horror I turn to find that the Galumph and Grumbles have already started in.

"NOOOOOOO!", I cried. "I need to take a photo of them!"

"Oh!", said the Galumph. "I thought these were just the entree!".

Grumbles didn't say a word. She just kept eating.

I slunk back to the kitchen, mourning the loss of the photo (trust me, the platter was now a disaster zone), and muttered to myself that I sure bet that Martha Stewart didn't have to put up with these sorts of shenanigans. Sigh.

Cauliflower, Broccoli and Gruyere Bakes

1 cauliflower, cut into florets
1 large head of broccoli, cut into florets
150g gruyere, grated
1 tablespoon plain flour
2 tablespoons butter
1 cup (250ml) milk
1 cup or there abouts (I just used the heel of our loaf of bread) fresh bread crumbs
Salt and freshly ground pepper

1 - Steam the cauliflower and broccoli until tender. Preheat the oven to 180 C.

2 - Meanwhile, melt the butter in a smallish saucepan over medium heat. Add the flour, and stir to combine. Slowly add the milk, turning up the heat a bit, and stir until thickened. Add the gruyere, and stir until melted in. Season with salt and pepper. (If you've never done it before, then congratulations - you've just made cheese sauce!)

3 - Arrange the broccoli and cauli in a large baking dish, then pour the cheese sauce over the top. Sprinkle with breadcrumbs, then cook for 10 - 15 minutes, or until the top is golden brown. Serve.

Broad bean toasties

200 g frozen broad beans (or fresh if you're lucky enough to find them)
2 garlic cloves, crushed
2 tablespoons olive oil
Slices of good quality bread, to serve

1 - Cook the broad beans in a pan of boiling water for 3 - 5 minutes. Drain, then blanch under cold water.

2 - When cooled, slip them out of their sad little grey skins.

3 - Place the beans in a bowl with the garlic and olive oil, and roughly mash them with a fork.

4 - Toast the bread, cut into halves or quarters, then smoosh over some of the broad bean mixture. Eat!