Instructions: 1. Steam all the vegetables separately until they are tender or slightly crisp.

2. Leave to cool, reserving cooking liquids, then chop if necessary into bite-size pieces.

3. Thin out the bechamel with about 1/4 pint 150 ml of the reserved liquids.

4. Stir in the vegetables and herbs and pour into a large ovenproof dish.

5. Roll out the pastry to a round or other shape that is 1 inch (2.5 cm)

larger than the diameter of the dish.

With the trimmings make a long thin strip of pastry. Moisten the rim of the dish and place this strip on it. Moisten the strip, then place the pastry lid on top and press down with a fork to seal the edge.

6. Bake at 200 C/400 F/Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden.

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