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Bacon and Vegetable Crispy Cheese Bake


This is a great recipe to help you towards those suggested 5 portions of fruit and vegetables a day. It would also be low calorie if it wasn't for all that lovely cheese, but hey who cares.

Ingredients (serves 3-4)


1 Cauliflower, chopped
2 sprigs of broccoli, chopped
2 leeks, chopped
OPTIONAL: peas and/or sweet peppers to add colour
50g (2oz) grated or sliced cheese
2 tbls olive oil
1 tsp dark soy sauce

Cheesy bacon sauce

8 rashers of bacon, chopped
30g (1?oz) cornflour
75g (3oz) cheddar cheese
300ml (10fl.oz) milk
salt and pepper to taste

Vegetables for dish

Fry the chopped bacon

Make the bacon sauce, pour over the cooked vegetables

Top off with
cheese and pepper

The finished article


1. Cook the chopped vegetables in a large pan or steamer for about 4-5 minutes to the point where they are cooked but still firm and crisp.

2. Meanwhile, in a large solid pan, fry the chopped bacon in the olive oil and soy sauce until crisp (a few minutes).

3. Lower the heat and stir the cornflour into the bacon. Stirring continuously, slowly add the milk to the mix to create the bacon sauce. Keep stirring until the sauce is simmering otherwise it will go lumpy.

4. Once the sauce is simmering add the cheese and salt and pepper to taste.

5. Drain the vegetables, and arrange in a large dish. Pour over the bacon and cheese sauce.

6. Add the grated/sliced cheese and top with a little freshly grated black pepper.


7. Place the whole dish in a preheated over at 190°C (390°F) or 170°C (370°F) for fan assisted ovens and cook until the cheese has gone crispy, around 20 minutes.

Cook's Tips

This is a great dish to play with. Add some color with red, green, and yellow peppers. Add some peas, add some tomatoes. Like courgettes try adding those. No end of fun and it gets the kids eating veg.

Serving Suggestions

Serve with some crusty, possibly garlic bread.

Finally.... enjoy!