Serves 4-6

200g Tenderstem broccoli

200g asparagus

Herbes de Provence

300g penne pasta

50g butter

5 tablespoons of plain flour

400ml milk

250g mature cheddar

1 teaspoon of Dijon mustard

Pinch of nutmeg

2 teaspoons of dried Herbes de Provence

Black pepper

OPTIONAL

Fine green beans

Peas

Sweetcorn

Cook the vegetables

1. Trim the ends of the tenderstem broccoli.
2. Remove the woody ends of the asparagus.
3. Steam the broccoli spears for 4-5 minutes, depending on the thickness of the stems.  Set aside to cool.
4. Bring a pan of water to the boil and blanch the asparagus for 2-3 minutes, depending on the thickness of the spears. Remove from the pan, drain and set aside.

Cook the pasta

1. Cook the pasta according to the packet instructions.
2. Once the pasta is cooked, drain and spread over the bottom of an ovenproof dish.

Make the cheese sauce

1. Grate the cheese.
2. Melt the butter in a saucepan over a gentle heat.
3. Stir in the flour and cook for a couple of minutes.
4. Now slowly add the milk, stirring all of the time.
5. Once all of the milk has been added, use a whisk to ensure the sauce is lovely and smooth.
6. Stir in the Dijon mustard, Herbes de Provence and grate in a little nutmeg.
7. Add the cheese and stir until it's melted into the sauce.
8. Season with black pepper.
9. Increase the heat slightly and stir for a few minutes until thickened. Set aside.

Assemble and cook the pasta bake

1. Gently mix the asparagus and broccoli through the pasta.
2. Pour over the cheese sauce and mix gentlyto combine.
3. Place in the hot oven and cook for 25 minutes until the top of the pasta bake is nice and golden.