Green beans are in the shops from June to September. Buy them young and fresh - snap one in half and make sure that it is crisp andjuicy. Red Leicester cheese adds an appetising golden glow to the sauce.
SERVES 4
40 g (1 1/2 oz) butter
40 g (1 1/2 oz) plain wholemeal flour
568 ml (1 pint) fresh milk
75 g (3 oz) Red Leicester cheese, grated
2.5 ml (1/2 tsp) mustard powder
2.5 ml (1/2 tsp) cayenne pepper
freshly ground pepper
450 g (1 lb) green beans, cooked
450 g (1 lb) boned cooked chicken, skinned and chopped
50 g (2 oz) no-soak dried apricots, chopped
25 g (1 oz) flaked almonds
1. Put the butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 2 - 3 minutes. Remove the pan from the heat, add the cheese, mustard and peppers, then stir until the cheese has melted.
2. Layer the beans, chicken, apricots and sauce in a 1.7 litre (3 pint) ovenproof serving dish. Sprinkle with almonds.
3. Bake, uncovered, at 180°C (350°F) mark 4 for 25 minutes.
Serve with baked potatoes.
