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Yorkshire Rapeseed Oil Veg Bake with Honey & Mustard Mash

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Vegetable Bake with Honey & Mustard Mash

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You can use almost any vegetable for this quick and easy vegetarian dish. A mixture of textures and colours always make a good combination. Either prepare and cook the vegetables specifically for this recipe, or it's a tasty way to use up leftovers.

4 tbsp Honey & Mustard Dressing plus extra for brushing over the top

3 tbsp Yorkshire Rapeseed Oil

1kg vegetables, prepared and cooked weight

850g potatoes

75g plain flour

550ml milk

175g cheddar cheese, grated

Ingredients & Nutritional Info


Preheat the oven to 180C / Fan 160C / Gas Mark 4.

To make the Honey and Mustard Mash: peel and boil the potatoes until cooked, drain and mash, adding 2 tbsp of the Honey & Mustard Dressing.

To make the cheese sauce: place 3 tbsp Yorkshire Rapeseed Oil in a non-stick pan over a low heat. Add the flour gradually, stirring all the while. Take off the heat and stir in the milk a little at a time to avoid creating lumps.

Place back onto the hob over a medium heat, bring to the boil slowly, stirring continuously, until the sauce thickens. Turn the heat down to low, add the cheese and stir until it has all melted into the sauce.

Finally add the remaining 2 tbsp Honey & Mustard Dressing and mix well.

To complete the dish: place the cooked, mixed vegetable into a large ovenproof dish. Cover with the cheese sauce and mix together well. Top with the mashed potato and brush the top with Honey & Mustard Dressing. Place in the centre of the oven and cook for 30 minutes, until the vegetables are heated through and the top begins to brown.

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