Directions

1. Preheat the oven to 180°C.

2. Break the cauliflower and broccoli into bite-sized pieces, rinse, and add to the saucepan, or I prefer to steam. Cover the pan and allow to cook on a medium heat, for 10 - 15 minutes - basically cooked, but still with a little crunch.  Now drain, or if steaming take off the heat and remove the lid

3. Melt the butter & oil in a large saucepan over a medium heat and add the chopped leeks and cook for about 5 minutes.  We are cooking but not browning.  Then add the garlic and fry for a further couple of minutes

4. To a bowl add the mascarpone, cream (or alternatives), milk, 50g grated cheese, mustard, seasoning and stir

5. Transfer all of this & the broccoli and cauliflower to the pan with the leeks and gently combine

6. Now transfer to an oven-proof dish.
   

7. Make up your 90 Second Bread, according to the recipe instructions. Slice and pop in the toaster, for extra crispness. Allow to cool, slightly

8. Blitz your bread until you have bread crumbs and mix with your 100g grated cheese

9. ** Please note ** If you are making up one of the other 4 dishes, then stop here until the other linked recipe tells you to carry on with this final stage

10. Take the bread crumb & cheese mix and sprinkle evenly over the top of your casserole dish and bake for about 15 minutes or until golden brown and piping hot