Scrub the new potatoes and cut in half if they are large.  Peel the carrot and cut into 3 cm sticks.  Top and tail the beans and cut into 3 cm pieces.

Bring a pan of water to the boil and add a little salt.  Cook the potatoes and carrots for 10 minutes.  Add the broccoli and beans and cook for 2 minutes then add the peas.  When the water boils again drain the water through a colander and leave to stand while you make the sauce.

Preheat the oven to 190C/375F/gas mark 5.

To make the sauce: Put the butter, flour, milk and spices and together in a pan and place over a medium heat. Stir with a whisk, all the time, until the sauce is smooth, thick and boiling. Stir in 50g of the cheese. 

Put the vegetables into an ovenproof dish and pour over the sauce. Mix together the remaining cheese and seeds and scatter over the top.  Bake for 30 minutes until golden brown and piping hot.