Instructions: Put the lentils in a saucepan and cover with cold water. Bring to the boil and boil rapidly, uncovered, for 10 minutes. Reduce the heat, cover and simmer for 15-20 minutes or until soft .

Drain lentils and place in a greased ovenproof dish.

Cut all the fresh vegetables into approximately 4 cm (1 1/2-inch)pieces.

Bring a large saucepan of water to the boil, add the vegetables and cook for 8 minutes or until just tender.

Drain vegetables and place on top of the lentils. Preheat the oven to Gas Mark 5/190 C/375 F.

Melt the margarine in a non-stick saucepan and add the flour and mustard powder. Season with pepper and cook for 2 minutes. Remove from the heat and gradually add the milk.

Bring slowly to the boil, stirring constantly, until the sauce is smooth and slightly thickened.

Add 25g (1oz) of the cheese to the sauce then pour over the vegetables and lentils.

Sprinkle the remaining cheese over the top and bake in the oven for 40 minutes or until the top is golden and bubbling.

Serve with fresh crusty bread.

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