Method

• 1.
  For the filling, wash broccoli and cauliflower (water helps steam vegetables in microwave). Cut stalks off both (reserve to add to a stir-fry or soup) and roughly chop broccoli. Use fingers to crumble cauliflower into small pieces. Place in a large heatproof bowl and microwave on medium-high for 5 minutes, stirring a few times, until just tender. Drain any liquid, then cool to room temperature.
• 2.
  Place milk and all spices in a large saucepan over medium-high heat and bring to the boil, whisking occasionally. Meanwhile, whisk the cornflour and extra milk in a jug until smooth and combined. Remove pan from heat and vigorously whisk cornflour mixture into the boiled milk, then return to medium heat and cook, stirring constantly, until mixture thickens. Add cheese and stir until melted, then stir in drained vegetables. Transfer to a large heatproof bowl and cool to room temperature, then cover and chill for 1 hour.
• 3.
  Preheat oven to 240°C/220°C fan-forced. Place a baking tray in the oven to preheat. Grease a 26cm round pie dish (4cm deep, 8-cup capacity) and line with pastry, cutting and pasting sheets to fit. Spoon in filling, pressing down firmly and creating a lovely domed top. Rub crumbs and oil together in a small bowl and sprinkle evenly over top, then sprinkle over with cheese.
• 4.
  Bake on preheated tray for 10 minutes. Reduce oven to 200°C/180°C fan-forced and bake for 45-50 minutes until pastry is cooked and top is deep golden. Rest in pan for 15 minutes, then slice and serve with salad leaves, if desired.