Ingredients
1oz/25g butter or margarine
1½ oz/40gm plain flour
1 pint/600ml milk
1 teaspoon English mustard
3oz/75g smoked vegetarian cheese grated

Method
Melt the butter or margarine in a saucepan, remove from the heat and add the flour. Stir to form a roux, which is not too wet. Add the milk gradually, stirring all the time. Next add the mustard, cheese and a few shakes of black pepper. Return to the heat and bring to the boil stirring all the time until the sauce thickens.

The sauce can be made ahead of time, transferred to a serving dish and covered with cling. Allow the cling to sit on the top of the sauce as this prevents a skin forming.

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