I really should have picked another time other than the festive season to do this recipe thing, but having said that here goes:

Ingredients:

• 1 Small Butter Nut Squash skin on
• 1 Medium Beetroot peeled
• 2 Medium Potatoes skin on
• 4-6 Large Leeks
• 50 g  butter ( about 4 tbs)
• 50 g flour (about 4 tbs)
• 250ml milk
• 200g grated cheddar cheese
• 2 table spoons cream ( I normally use Bulgarian yoghurt for a less fattening option
• olive oil
• pinch of nutmeg
• herbs of your choice, eg. rosemary, thyme
• salt and pepper to taste

Method:

1. Clean the leeks in running water to ensure that they don’t have any sand in it. Use only the light green and the very white part of the leek otherwise you will have stringy bits.
2. Boil the leeks in water for 20 minutes until semi-soft, then drain and put aside.
3. Preheat the oven to 180 degrees Celcius.
4. Cut all the veggies excepting the leeks  into 4 wedges and place on a baking tray or small oven dish.
5. Drizzle olive oil over the wedges and sprinkle generously with herbs of your choice and salt and pepper to taste then place in the oven to start roasting it.
6. Meanwhile on the stove melt the butter on medium heat in a heavy -bottomed pan. Stir the flour into the butter until it is nice and creamy in texture.
7. Next, stir the milk bit by bit into the butter and flour mixture stirring continuously to prevent lumps and till it is smooth and creamy.
8. Place the leeks in a oven dish and pour the white sauce over it. Lastly cover the leeks with the grated cheese.
9. Place the leeks in the oven about 15 minutes before your other veggies are nicely cooked and crisp, until the cheese begins to bubble.

Serves 2

Serve the roasted veggies with a dressing of  100ml balsamic vinegar, 25 olive oil and  5 light soya sauce.

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