Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Vegetable au Gratin

This recipe comes from Liz Alderson who runs a UK recipe site called <click here>

The title of the site really speaks for itself but if you would like to find out more about Liz, its creator and editor, then have a look at her page under the Biography section <click here>

This is the Vegetable au Gratin dish which I like to serve with Monkfish and Prawns in Tomato Wine Sauce <click here>


8 oz (225g) whole green beans - fine beans
8 oz (225g) calabrese floret
1 head cauliflower
6 oz (175g) fresh white breadcrumbs
6 oz (175g) finely grated hard cheese
olive oil


  • Heat your oven to Gas Mark 5, 375°F, 190°C and oil an oven proof dish.
  • Bring a pan of water up to the boil add the topped and tailed beans and simmer for about 5 minutes.
  • Add the calabrese and cauliflower - pulled into small florets - and simmer for a further 3 minutes or so.
  • The idea is to part cook the veg and finish off in the oven - you could use leftover veg for this dish and make it look like you've gone to loads of trouble.
  • Strain and pour into the ovenproof dish, arranging in an even layer and mixing them together.
  • Combine the breadcrumbs and cheese and cover the vegetables with the mixture.
  • Drizzle olive oil over the topping and bake in the oven for about 25 minutes until it is crispy and golden.

Serves 4

Liz Alderson

For more seafood recipes go to