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Green Garden Veg Pie (V) <\/strong><\/span><\/span><\/p>\n 50g butter<\/p>\n 50g flour<\/p>\n 2 tsp mustard powder<\/p>\n 600ml full fat milk<\/p>\n 200g mature cheddar grated<\/p>\n 2 large potatoes, sliced into rounds<\/p>\n 1 head broccoli cut into little florets<\/p>\n 1 head cauliflower cut into little florets<\/p>\n 200g frozen peas<\/p>\n small bunch chives, snipped<\/p>\n Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until mixture begins to bubble and thickens to a creamy sauce. Remove from the heat and stir in all but a handful of the grated cheese. Heat the oven to 180C. Bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 – 4 mins and then the peas for a another 1 min. Drain all the veg, and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives. Tip into a deep ovenproof dish, arrange over the reserved potatoes slices and then sprinkle over the remaining cheddar, Bake for 20-25 mins until the topping is golden and crisp. Serve straight from the dish<\/p>\n \n","protected":false},"excerpt":{"rendered":" Green Garden Veg Pie (V) 50g butter 50g flour 2 tsp mustard powder 600ml full fat milk 200g mature cheddar grated 2 large potatoes, sliced into rounds 1 head broccoli cut into little florets 1 head cauliflower cut into little florets 200g frozen peas small bunch chives, snipped Melt the butter in a saucepan, then stir in the flour and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-3ED","jetpack-related-posts":[{"id":7859,"url":"http:\/\/wenvoe.org.uk\/?p=7859","url_meta":{"origin":14051,"position":0},"title":"Garden Vegetable Pie (V)","author":"Alan Williams","date":"2nd July 2020","format":false,"excerpt":"Garden Vegetable Pie (V) 2 packets Schwartz cheddar cheese sauce mix, plus milk to make 2 tsp mustard powder 200g mature cheddar, grated 2 \/ 3 large potatoes, sliced into rounds 1 head broccoli, cut into little florets 1 head cauliflower, cut into little florets 200g frozen peas small bunch\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2102,"url":"http:\/\/wenvoe.org.uk\/?p=2102","url_meta":{"origin":14051,"position":1},"title":"Chicken and Bacon Pie","author":"Alan Williams","date":"2nd January 2017","format":false,"excerpt":"\u00a0 \u00a0 Creamy Chicken and Bacon Pie with Cheesy Pastry Crust. \u00a0 Alternative for the filling. Use any leftover turkey, pork and ham. Pastry 325g plain flour 1\/4 tsp bicarbonate of soda 180g cold butter 50g good strong mature cheddar, finely grated 1 large egg beaten Filling 2tbsp olive oil\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13997,"url":"http:\/\/wenvoe.org.uk\/?p=13997","url_meta":{"origin":14051,"position":2},"title":"Cod Loin with Bacon Crumble Topping: Spaghetti with Leeks, Gorgonzola and Walnuts","author":"Alan Williams","date":"14th February 2024","format":false,"excerpt":"Cod Loin with Bacon Crumble Topping 50g butter, room temperature 1 tbsp coarsely chopped tarragon leaves 4 rashers streaky bacon, chopped small 25g fresh white breadcrumbs 4 plump cod loins 1 tbsp flour, seasoned with salt and fresh black pepper 1 - 2 tbsp olive oil Fresh tender stem broccoli\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9763,"url":"http:\/\/wenvoe.org.uk\/?p=9763","url_meta":{"origin":14051,"position":3},"title":"Dark & Squidgy Chocolate Torte","author":"Alan Williams","date":"1st June 2021","format":false,"excerpt":"Dark & Squidgy Chocolate Torte 200g unsalted butter 200g bar dark chocolate, 70% cocoa, chopped 4 large eggs 200g golden caster sugar 50g plain flour 50g ground almonds cocoa powder, for dusting Heat oven to 180C fan. Butter and line base and sides of a 23cm spring form tin. Put\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15453,"url":"http:\/\/wenvoe.org.uk\/?p=15453","url_meta":{"origin":14051,"position":4},"title":"Crispy Filo Tart with Seasonal Veg","author":"Alan Williams","date":"3rd May 2025","format":false,"excerpt":"May is blooming marvellous!! It\u2019s a month for lighter dishes that suit brighter days Crispy Filo Tart with Seasonal Veg & Rhubarb Crumble Bars Ingredients 3 tbsp olive or rapeseed oil 6-8 sheets filo pastry 50g dried breadcrumbs 100g asparagus sliced in half lengthways if very thick 2 courgettes or\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10604,"url":"http:\/\/wenvoe.org.uk\/?p=10604","url_meta":{"origin":14051,"position":5},"title":"Hazelnut Cake","author":"Alan Williams","date":"19th November 2021","format":false,"excerpt":"Hazelnut Cake 140g butter 200g caster sugar 6 eggs, separated 2 tbsp SR flour, sieved 200g ricotta 200g blanched hazelnuts, roasted, and coarsely ground 3 tsp lemon zest [ about 1 lemon ] For the glaze 8 tbsp apricot jam 50g dark chocolate, grated handful of whole hazelnuts To serve\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/14051"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14051"}],"version-history":[{"count":2,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/14051\/revisions"}],"predecessor-version":[{"id":14862,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/14051\/revisions\/14862"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14051"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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