Serves 4
This is an interesting lunch or even side dish, if you don’t fancy going too heavy on the meat. You can leave out the bacon to make a good vegetarian dish.
Vegetable mix:
- 100g shelled weight of fresh or frozen peas
- 100g shelled weight of broad beans or fresh fava beans
- 1 small leek, cut into rough 2cm dice and washed
- 100g of other green vegetables such as sugar snaps, runner beans or mange tout
- 150g spring greens, trimmed and cut into rough 2cm squares
- 1tbsp chopped parsley
- Salt and freshly ground black pepper
for the sauce
- 120g streaky bacon or pancetta
- 2 shallots, peeled and finely chopped
- A good knob of butter
- 2tsp flour
- 150ml hot vegetable stock
- 300ml double cream
for the crust
- 60g fresh white breadcrumbs
- 20g finely grated fresh Parmesan
- 1tbsp chopped parsley
- 30g butter, melted
- Cook all the vegetables separately in boiling salted water, drain and refresh in cold water.
- Start making the sauce by gently cooking the shallots and bacon in the butter for 3-4 minutes until soft.
- Add the flour and stir well, then gradually add the hot vegetable stock, stirring well to avoid any lumps forming. Bring to the boil and simmer gently for 2-3 minutes.
- Add the double cream, bring to the boil and simmer until it has reduced by about half and thickened. Season and remove from the heat.
- Put the breadcrumbs and Parmesan in a food processor with the parsley and butter, season and blend for 10-15 seconds, until well mixed.
- Pre-heat the oven to 200°C/400ºF.
- Mix the vegetables with the sauce and season again if necessary. Transfer to an oven-proof dish and spread the breadcrumb mixture evenly on top.
- Bake for 20-25 minutes until the topping is golden.