I don't have a recipe for this gratin, but it is quite straight forward. Either steam or boil the chopped vegetables: cauliflower, carrot and broccoli until tender. Drain and set aside. Saute the leeks in some oil, then mix into the cooked vegetables. Tip into a large ovenproof dish. Now make some béchamel sauce. Pour over the béchamel sauce. Top with some grated cheddar cheese (optional) and a breadcrumb topping.
For me it’s the topping that makes this dish. D made some bread at home, before you get all impressed, it was in a bread maker! He is a better bread maker than me. Whether its been from scratch or in a bread maker, many of my previous attempts have resulted in 'hit and miss' loaves. His have been consistent. I nabbed the butt ends and whizzed them in a food processor.
Added a mix of sunflower, pumpkin seeds, linseed, a little seasoning, minced fresh parsley and then drizzled over some olive oil, before scattering over the veg and béchamel sauce. Bake at gas mark for about 30 minutes. Serve with some new potatoes or brown rice if you wish, but I think its quite substantial as it is.