Broccoli and cauliflower bake with almond custard, home style

Bring water with one or two tablespoons of rock salt to the boil; add the cauliflower and broccoli and cook exactly 10 minutes on a timer (he later suggests about 8 for the broccoli).

Heat the oven to 210C.

In a bowl mix all the cream, two eggs (checked for shell) and all the almond meal; season well with salt and pepper.

Rub the whole baking dish with butter.

Drain the vegetables in a sieve without rinsing. Season the bottom of the dish with salt and pepper and lay in cauliflower, then broccoli and cauliflower, using tongs.

Pour the custard over and cover the whole top with cheese.

Bake 15 minutes, then 2 minutes under the broiler for a crisper top; cool a little before serving.