Recipe

Winter Vegetable & Cheese Bake

50 mins
Serves 8
Medium

We bring you the ultimate Winter Goat’s Cheese & Veg Bake using our Semi Skimmed Milk, Butter & Cheese. ❄️🧀
Creamy, cosy and finished with festive cranberries — the perfect winter warmer. Save this for your next cosy-night dinner!

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Ingredients

1 tbsp (15ml) olive oil
1 medium onion (150g), diced
2 cloves garlic (6g), minced
2 medium carrots (150g), diced
1 small parsnip (100g), diced
1 small red pepper (120g), diced
150g broccoli florets
100g frozen peas
Salt and pepper to taste
1 tsp dried thyme
1 tsp dried rosemary
FOR CREAMY TOPPING:
500ml St Helen’s Farm Goat Milk
30g Helen’s Farm Goat Butter
30g plain flour
75g St Helen’s Farm Mild Goat Cheese, crumbled
½ tsp nutmeg
Salt and pepper to taste
25g toasted chestnuts, chopped
25g dried cranberries

Instructions

Prepare the vegetables: Preheat oven to 190°C / 170°C fan / 375°F. Heat olive oil in a pan and sauté onion and garlic until soft. Add carrots, parsnip, red pepper, broccoli, and peas. Season with salt, pepper, thyme, and rosemary. Cook for 5–7 minutes until slightly tender.
Make the creamy topping: o In a saucepan, melt butter over medium heat. Stir in flour to make a roux. o Gradually whisk in goat milk until smooth and slightly thickened. o Add crumbled goat cheese, nutmeg, salt, and pepper. Stir until creamy.
Assemble the bake: o Transfer the cooked vegetables into a baking dish. o Pour the creamy goat milk mixture over the vegetables. o Sprinkle optional chestnuts and cranberries on top for extra festive flair.
Bake: 25–30 minutes until golden on top and bubbling. Serve warm.