Broccoli cheese
Swap cauliflower for broccoli and combine with tangy blue cheese in this comforting baked side dish, perfect for Sunday lunch
- 1 large head broccolibroken into florets
- 50g butter
- 3 tbsp plain flour
- 600ml whole milk
- a generous grating nutmeg
- 75g mature cheddargrated
- 100g blue cheesecrumbled
Nutrition: per serving
- kcal485
- fat32.3g
- saturates20.1g
- carbs23.1g
- sugars9.6g
- fibre5.7g
- protein23g
- salt1.3g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Cook the broccoli florets for 2 minutes in lightly salted boiling water then drain really well. Tip into a 20cm x 30cm baking dish.
step 2
Heat the butter in a pan and, once foaming, tip in the flour and cook for 2-3 minutes or until golden and smelling nutty. Gradually add the milk a splash at a time while whisking, only adding more once the last has been incorporated, until you have a smooth sauce. Simmer gently for 5 minutes or until thickened slightly, stirring regularly. Stir in the nutmeg and cheddar, and season generously. Pour over the broccoli florets and crumble over the blue cheese. Bake for 25-30 minutes or until bubbling and caramelised.
