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Ingredient amounts scale to match. Oven and stovetop times stretch for a bigger batch; those show in amber.
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By NHS Healthier Families (© Crown copyright) · Original recipe
Recipe from NHS Healthier Families (© Crown copyright) · Open Government Licence v3.0
Put the cauliflower, broccoli and carrots in a steamer or colander positioned over a large saucepan of steadily boiling water. Steam for 5 to 6 minutes.
Add the sugar snap peas or green beans, and courgettes. Steam for about 5 more minutes, until the vegetables are cooked, yet still retain a little crunchiness.
After the second batch of vegetables goes in, start making the sauce. Melt the low-fat spread in a saucepan and add the spring onions. Cook gently for 2 to 3 minutes to soften them.
Stir in the flour and cook gently over a low heat for a further minute, then remove from the heat.
Gradually add the milk, stirring until it is mixed in. Return to the heat and bring up to the boil, stirring constantly until the sauce thickens.
Add the cheese to the sauce and stir over a low heat until melted. Season with some pepper.
Pour the sauce over the vegetables and serve at once.