A cheering, all-in-one vegetable dish that is a delicious accompaniment to roast beef

SERVES 8
PREPARATION TIME 15-20 minutes
COOKING TIME 20 minutes

180 g butter
2 medium onions, diced
900 g button mushrooms, quartered
Salt and pepper
8 level tablespoons plain flour
1 litre hot milk
Grated nutmeg
Pinch of cayenne pepper
1.5 kg French beans, blanched, drained and cut in half
240 g freshly grated Parmesan cheese
4 tablespoons breadcrumbs
2 tablespoons flour
2 large onions, sliced
3-5 tablespoons sunflower oil

In advance This dish can be made up to 2 days in advance and reheated.

Heat 30 g of the butter in a pan and cook the diced onions until they begin to soften. Add the mushrooms. Season and cook for about 6-8 minutes and set aside. Melt the remaining butter in a saucepan and add the flour. Whisking constantly, pour in the milk and season with salt, pepper, nutmeg and cayenne pepper. Whisk until glossy and smooth. Remove from the heat and let it cool to room temperature. When cool, toss in the mushroom mix and French beans. Butter an ovenproof dish and put in half the bean mixture. Sprinkle on half the Parmesan and top with the rest of the bean mixture. Combine the remainder of the Parmesan with the breadcrumbs and sprinkle over the top. If cooking ahead, leave to cool then cover with film and chill.
Pre-heat the oven to Gas Mark 6 (200°C, 400°F). Bring the casserole to room temperature and oven-bake for 20-25 minutes, or until piping hot and golden. Season the flour with salt and pepper and toss the onion slices in it. Heat the oil in a pan and fry the onion slices until crispy, then drain on kitchen paper. To serve, scatter over the fried onions.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB