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Make the most of this wonderful (and healthy) veg – 8 different ways

Cauliflower and broccoli gratin

All recipe development and food photography on pages 52-59 © Stockfood, The Food Media Agency


Serves 4 | Prep15 mins | Cook35 mins | Calories427(per serving)

450g (1lb) cauliflower florets

225g (8oz) broccoli florets

2½ tbsp unsalted butter

1 tsp brown mustard seeds

2½ tbsp cornflour

650ml (23floz) whole milk

100g (3½oz) Cheddar, grated

100g (3½oz) soft goat's cheese, cubed

1 tsp Dijon mustard

salt and freshly ground black pepper

1 Preheat the oven to 190°C/Gas Mark 5.

2 Parboil the cauliflower and broccoli in a large saucepan of salted, boiling water until just tender to the tip of a knife, about 2 minutes. Drain and refresh in a large bowl of iced water.

3 Melt the butter in a large pan over a medium heat. Whisk in the mustard seeds and cornflour, cooking until it turns blonde in colour, about 2 minutes.

4 Gradually whisk in the milk in a slow, steady stream until fully incorporated. Bring the sauce to a steady simmer and whisk in both cheeses, the mustard and some salt and pepper to taste.

5 Continue cooking at a simmer, whisking frequently, until thickened, about 6-8 minutes. Cover and set aside.

6 Drain the vegetables, spreading them out on kitchen paper. Blot dry with more kitchen paper.

7 Arrange in a 20cm (8in) cast-iron pan or baking dish and spoon over the cheese sauce.

8 Bake in the oven until golden-brown on top, about 20-25 minutes. Remove from the oven and let stand for 5 minutes before serving.

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About Gluten-Free Heaven

Welcome to the SPRING issue of Gluten-Free Heaven, and what a prolonged winter we've had to endure – so much rain and so much devastation across the country. However, the daffodils are out, the lawn has finally had a trim and the water tap from up high has tightened its nozzle somewhat. Best of all though, we are into spring food, which means lovely greens, light and healthy tarts and pies, frittatas and salads bursting with vibrant colours, and of course flavour. We have put together a spring section of recipes that covers all those ideas and many more. Also this issue, we continue with our gluten-free Q&A series, answering everyday questions you might have about living on a gf diet. We also get to the bottom of common misconceptions about coeliac disease and gluten intolerance, cook cauliflower eight ways and go back to 'pastry school', where we learn to make a simple and staple sweet or savoury pastry, perfect for those lovely spring pies and tarts we can now get stuck into! We hope you enjoy trying some of the recipes this issue – please do let us know how you have got on. Anyway, until next month, cheers!