Lincolnshire Poacher cheese adds a nutty flavour to this indulgent broccoli gratin topped with brioche croutons.
Ingredients
- 100g/3½oz unsalted
butter - 50g/1¾oz
plain flour - 450ml/16fl oz full-fat
milk - 1 tsp
English mustard - 1 tsp
Worcestershire sauce - 200g/7oz
cheddar, grated - ½ loaf
brioche, sliced into 1cm/½in cubes - 400g/14oz
purple sprouting broccoli - 150g/5½oz Lincolnshire Poacher
cheese, grated (or a similar vegetarian cheese) - 50g/1¾oz mixed
salad leaves - 3 tbsp
olive oil - 1 tbsp cider
vinegar - 1 lemon, juice only
Preparation method
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Preheat the grill to high.
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Place a pan over a low to medium heat and add half the butter. Once melted, stir in the flour and cook, stirring, for two minutes.
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Gradually add the milk, stirring all the time, until you have a smooth sauce. Add the mustard, Worcestershire sauce and cheddar, then whisk until smooth.
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In a large pan of boiling water, cook the broccoli for 2-3 minutes. Drain and set aside.
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Heat the remaining butter in a frying pan and add the brioche. Fry for two minutes, or until golden-brown.
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In a heatproof serving dish, layer the broccoli, cheese sauce and brioche. Sprinkle over the Lincolnshire Poacher cheese and place under the hot grill.
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Place the salad leaves in a bowl. In a separate bowl, whisk the oil, vinegar and lemon juice together, then pour over the salad leaves.
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Serve warm with the salad on the side.