• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

This is the type of béchamel we use in Italy to prepare lasagne. It can also be used for gratinated vegetables (adding some grated cheese) or for any dish in with you need a creamy sauce (adding additional flavours of your choice).

Difficulty: Easy
Preparation time: 5 minutes
Cooking time: 2 minutes
Total time: 7 minutes
Egg-free; Low-fat; Vegetarian

500ml (17fl oz) milk
2 tbsp plain flour
30g (1 oz) butter
1 pinch of salt
Nutmeg

1. In a saucepan heat a little bit of milk with the flour. Mix well to avoid any lumps.
2. Add the remaining milk, butter and salt. Bring to a boil, stirring constantly with a whisk for two minutes. Check the density of the sauce and add more flour if necessary.
3. Sprinkle with a pinch of grated nutmeg and remove from heat.