I use little individual pots (about 6 cm/2½ inches wide at the top,
To make the béchamel, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking, even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce.
Pour off any water that has collected in the bottom of the carrot bowl, then mix in
Divide the spinach mixture among the pots. Rap them firmly on the table to flatten the mixture, then divide the carrot purée among the pots. The mixture should just fill the pots.
Put the pots in a roasting tin and add enough hot water to the tin to come halfway up the sides of the pots. Move the tin carefully to the oven and
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