Vegetables Recipes - Crumb-topped Broad Bean Casserole

Ingredients                     

• 175 g/8 oz/1 1/2 cups elbow macaroni

• 450 g/1lb/4 cups fresh, shelled or frozen broad (lima) beans

• 4 hard-boiled (hard-cooked) eggs, quartered

• 40 g/1/3 cup plain (all-purpose) flour

• 450 ml/2 cups milk

• 50 g/2 oz/1/4 cup butter

• 1 bay leaf

• 50 g/2 oz/1/2 cup grated Parmesan cheese

• 25 g/1 oz/1/2 cup breadcrumbs

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with boiling water, drain again and place in a lightly greased ovenproof dish.

2. Meanwhile, cook the beans in a little boiling, salted water until tender. Drain. Spoon half the beans over the pasta. Top with the eggs, then the remaining beans.

3. Meanwhile, whisk the flour with a little of the milk in a saucepan until smooth.

4. Stir in the remaining milk and add 40 g/3 tbsp of the butter and the bay leaf. Bring to the boil and cook for 2 minutes, whisking all the time.

5. Season to taste and stir in 25 g/1/4 cup of the Parmesan. Pour over the beans.

6. Melt the remaining butter, stir in the breadcrumbs and remaining Parmesan.

7. Sprinkle over the top and bake at 200°C/400°F/gas mark 6 for about 25 minutes or until golden and bubbling.