Vegetable and Bean Cheesy Gratin

OK OK so it’s another variation on an old favourite but it tastes goooooooood!

For 4-6 servings you need
Leftover cooked veggies (we’ve got cabbage, broccoli and carrots)
1 tin pulses – black eyed beans here tonight
1 quantity thin cheese sauce (30g butter, 30g flour, 500ml soya milk, 1 cup grated cheddar)
1/2 cup breadcrumbs
3 tbsp grated parmesan

Layer the veggies and beans in a gratin dish. Make up the sauce and pour over. Top with breadcrumbs and parmesan and then bake in a hot oven for 25 mins till bubbling, crispy and browned on top. Scoff with leftover roast potatoes and cold quorn roast. I love leftovers!