Vegetable bake

4-5 carrots cut into rounds

2-3 courgettes cut into rounds

3 spring onions, chopped

160g baby spinach

3-4 cloves garlic

1 Tbsp flour

1 Cup of milk (maybe more)

1 Tbsp olive oil

1 Tbsp butter

salt, pepper

Heat the butter and oil over medium high heat. Add the onions. Turn the heat down to low and cook, for 3-5 minutes. Tip in the carrots and courgettes. Cook and stir until the courgettes are beginning to wilt. Sprinkle the flour over all and stir. Pour the milk over the top, stirring gently and cooking until it thickens. Add the spinach and gently fold in. Season to taste with some salt and pepper.

Pour the courgette mixture into the gratin dish. Sprinkle some breadcrumbs over top of the vegetables. Bake for 25 to 30 minutes, until bubbling and lightly browned on top.