The recipe is as follows:
Now, as I do with most recipes, I adapted it slightly to my own needs and tastes. So instead of weighing out the vegetables I just used what I had, which was 1 large potato, 1.5 large carrots, half a red cabbage, 1 leek and 1 onion.
Looking at the recipe the 2 main things I changed were, firstly, to add in some softened white onion, onions always go well with most meals, however this is an extravagance that not all could take during wartime. Onions were hard to come by in most shops, so unless you grew your own these were not used as frequently in cooking as they are today.
The second adaptation was to use a thicker white sauce than suggested, and this was because personally I prefer thicker sauces (this also goes for things like gravey and custard 😁).
So here we have the stages of preparation:
During the cooking process I definitely learnt that this recipe works best done in the oven first and then finished under the grill. Cooking it this way should prevent the breadcrumbs from catching and burning. Luckily I caught this before it could carbonise too much.
So to conclude this was not only a very filling and tasty meal, but also relatively easy to prepare and healthy. I will definitely be keeping this recipe in mind for the future and I think it would also work really well as a side to other dishes, such as roasts.
So it’s a 10/10 from me.