FOR THE BECHAMEL SAUCE
50ml double cream 30g Parmesan cheese, grated
1½ tsp wholegrain mustard
½ tsp plain flour
1 tsp lemon juice, freshly squeezed Salt to taste
Tip in the milk, double cream, parmesan cheese, and wholegrain mustard, and whisk together over an indirect medium heat on the grill. Once simmering, whisk in flour and cook for 1-2 minutes, until thickened. Remove from heat and set in a warm place. Just before serving, add the lemon juice and season to taste with salt.