Baked Tenderstem in a Creamy Blue Cheese Sauce

Preheat the oven to 160’C

Toss your vegetables together with the rapeseed oil and roast for half an hour.

While your veg is roasting, make your sauce by heating the milk until steaming. Stir in the flour paste and continue to stir until the sauce has thickened. Once it is the consistency to coat the back of your spoon, remove it from the heat and stir in the Saint Agur, stirring until melted. Pour this over your cooked veg and top with the walnuts, pear and parmesan.

Return to the oven for a further 20 minutes, plate up and enjoy! (if you have a large appetite this would be lovely with some steamed new potatoes of mash!)