* 1 large broccoli
* 4 medium potatoes
* 500 ml Borges Natura walnut drink
* 40 g butter
* 40 g flour
* A dash of Borges olive oil
* 100 g Cheddar cheese (or 50 g Cheddar and 50 g Gruyère)
* Salt, pepper and a pinch of nutmeg
* Selection of herbs and spices

• * This recipe will get even the fussiest eaters asking for extra helpings of vegetables—it’s simply irresistible!

STEP BY STEP

Steam the potatoes and broccoli, taking care not to overcook them.

Let the potatoes cook for a bit longer than the broccoli, which you only need to cook for a few minutes, until it is done al dente.

Melt the butter in a frying pan and slowly add the flour to make a roux. Cook for several minutes over a low heat to make sure the flour is properly cooked. Then slowly add the almond drink, stirring all the while, and finish off with a dash of nutmeg.

Arrange the potatoes and broccoli on a baking dish, drizzle with extra-virgin olive oil and add whatever selection of herbs and spices you like. Pour on the Béchamel sauce, grate the cheese on top and bake for a few minutes, until the cheese has melted.