METHOD

1. Grease a shallow flameproof dish. Place the cabbage and celery in a large saucepan. Barely cover with salted water, bring to the boil and cook for 5 minutes.
 
2. Meanwhile, melt 25g/1oz of the butter in a pan add the flour and cook for 1-2 minutes without browning. Remove from the heat and gradually stir in the milk.
 
3. Drain the vegetables, reserving 150ml/5 fl.oz of the water. Place the vegetables in the greased dish. Preheat the grill to hot.
 
4. Finish the sauce by gradually add the reserved vegetable water. Return to the heat and heat through, adding salt and pepper. Pour over the vegetables.
 
5. Heat the remaining butter and oil in a pan until very hot then toss the breadcrumbs in the melted butter. Sprinkle over the vegetables.  Place under the  grill until browned and bubbling.