For the topping: 8oz/225g plain flour 2 1/2 tsp. baking powder salt 2oz/50g butter 4oz/100g mature Cheddar cheese, grated 1 Tbs. freshly chopped parsley 1/4pt/150ml milk beaten egg to glaze For the filling: 2 leeks, cleaned and chopped 4 carrots, thickly sliced 8oz/225g broccoli florets 1 small cauliflower, in florets 1oz/25g butter 1oz/25g flour 3/4/425ml milk 1 tsp. made English mustard 2oz/50g mature Cheddar cheese, grated salt and ground black pepper
Instructions
1) First make the scone topping. Sift flour and baking powder into a bowl with salt. Rub in butter to breadcrumb stage. Stir in Cheddar and parsley. Add milk and gather dough together. Knead lightly, then wrap in film and keep cool for 30 minutes.
2) Blanch the vegetables in boiling salted water until just tender-do them separately.
3) For the sauce, melt butter in a pan and stir in flour. Cook for 1 minute then take off the heat. Add mil, stirring, then return to heat and bring slowly to the boil, stirring until thickened.
4) Add mustard and cheese and stir until melted. Add vegetables to the sauce, then pour into a pie dish.
5) Roll out scone mix on a lightly floured worktop to 1/4in/0.5cm thick. Cut into 2in/5cm plain rounds. Arrange on top of vegetable mix around the edge of the pie dish. Glaze with beaten egg.
6) Bake at 375F, 190C for 25 minutes, or until topping is risen and golden.
