Broccoli and Potato Bake- vegan- and some Spring sunshine!

This no-frills, kid-friendly bake combines calabrese broccoli with potatoes in a creamy white sauce- a tasty mix that's perfect for lunch or supper, and the topping adds just that little bit of crunch. Contrast it with a crisp, fresh salad with herbs from the garden and a tangy dressing, and your meal is complete. The recipe makes 6-8 servings.

60g calabrese broccoli (about 3 small heads) cut into florets

850g potatoes, thinly sliced (no thicker than 5mm)

2 tabs four-seed sprinkle (equal quantities of ground whole hemp, flax pumpkin seeds and chia seeds)

2 tabs organic porridge oats

Sauce:

4 tabs olive oil

1 litre plant milk (we used soya)

3 rounded tabs plain white flour

3 rounded tabs yeast flakes (aka nutritional yeast)

1 tab soy sauce

1/3 tsp black pepper

1/2-1 tsp seasalt

• Pre-cook the potatoes by steaming them, (but take care not to get them so soft that they start to disintegrate).
• In another pan, steam the broccoli until tender.
• Meanwhile, make the sauce according to the roux method: heat the oil and stir the flour into it before using a balloon whisk to gradually blend in the other ingredients over a medium-low heat. It should thicken into  smooth, glossy sauce.
• Arrange the veggies in an ovenproof dish.
• Pour the sauce on top.
• Scatter with the ground seeds and porridge oats.
• Bake at 180C, uncovered, for about 25minutes. The top layer of potato should be golden-brown and all the veggies should be tender. 

We've been enjoying some Spring sunshine in the garden this week:

Bright new leaves on the currant bush

Beautiful yellow-blossomed kerria shrub (aka "Bachelor's buttons")

star magnolia

...and finally, pink polyanthus

Wishing you all a very happy Easter!