To make sauce, blend cornflour with a little of the milk until smooth. Add remaining milk, stirring to make a smooth sauce.
Bring to the boil to thicken and continue stirring with a balloon whisk for a couple of minutes to cook through flour.
Add pepper and parsley to season.
Meanwhile to prepare vegetables, break into manageable florets. Cook in boiling water, with lid on pan, for approx 5 minutes, until just soft enough to spear with the tip of a knife. Drain off water.
Pre heat oven/grill.
Spoon vegetables into an ovenware dish. Pour over sauce and scatter with crumbs and cheese.
Grill/bake for 5 minutes - long enough for cheese to bubble and crumbs to toast.
