Cheesy Cauliflower & Broccoli Bake

While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Roughly chop the parsley. Zest the lemon to get a good pinch, then cut in half. In a medium bowl, combine the parsley, lemon zest, shredded Cheddar cheese and panko breadcrumbs. Drizzle generously with olive oil and season with salt and pepper. Stir to combine.

Heat the butter and a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until the onion is coated, 2 minutes. Remove the pan from the heat and add the Dijon mustard, light cooking cream and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine and season to taste with salt and pepper.

Add the roasted cauliflower and broccoli to the pan and crumble in the fetta. Stir to coat. Transfer the mixture to a medium baking dish. Top with the cheesy breadcrumb mixture and bake until golden and the cheese has melted, 8-12 minutes.

While the bake is in the oven, trim the green beans. Cut the carrot (unpeeled) into thin matchsticks. Wash the frying pan and return to a medium-high heat. Add the green beans, carrot, a good squeeze of lemon juice and a dash of water. Cook, tossing, until the veggies are tender, 4-5 minutes. Add more lemon juice or water as you go to speed up the cooking process and help the veggies cook evenly. Season to taste with salt and pepper.