Swap cauliflower for broccoli and combine with tangy blue cheese in this comforting baked side dish, perfect for Sunday lunch
- Serves: 4 persons
- 1large head broccoli, broken into florets
- 50g butter
- 3tbsp plain flour
- 600ml whole milk
- a generous grating nutmeg
- 75g mature cheddar, grated
- 100g blue cheese, crumbled
Step 1Heat 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 2Heat 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.