Broccoli and cauliflower cheese bake
A crowd-pleasing dish, enhanced by the addition of brioche crumbs and delicious Lincolnshire poacher cheese.
Ingredients
For the cheese sauce
- 50²µ/1¾´Ç³ú unsalted butter
- 50²µ/1¾´Ç³ú plain flour
- 450ml/16fl oz whole milk
- 1 tsp English mustard
- 1 tsp Worcestershire sauce
- 200g/7oz cheddar, grated
For the bake
- 50²µ/1¾´Ç³ú unsalted butter
- 2 leeks, sliced
- ½ loaf brioche, cut into 2cm/1in cubes
- 200g/7oz broccoli, cut into florets
- 200g/7oz cauliflower, cut into florets
- 150g/5½oz Lincolnshire poacher cheese, grated
For the dressing
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 lemon, juice only
- salt and freshly ground black pepper
To serve
Method
Pre-heat the oven to 180C/350F/Gas 4.
For the cheese sauce, melt the butter in a large pan, add the flour and cook for 2-3 minutes.
Gradually add the milk, whisking all the time until the milk is completely incorporated and the sauce is thickened.
Once you have a smooth sauce add the mustard, Worcestershire sauce and grated cheese.
For the bake, melt 25g/1oz of the butter in a medium frying pan, then add the chopped leeks. Cook for 2-3 minutes until softened then add to the cheese sauce.
Melt the rest of the butter in a clean frying pan and gently fry the brioche cubes.
In a large pan of boiling water cook the broccoli and cauliflower for 2-3 minutes and drain.
Take an ovenproof dish and lay the broccoli, cauliflower, sauce and brioche, finish with a layer of the Linconshire poacher cheese and brioche. Bake in the preheated oven for 25-30 minutes.
For the dressing, pour the oil and vinegar in a small glass bowl and whisk in the mustard and lemon juice. Season with salt and pepper.
To serve, place the baby gem leaves in a bowl, pour the dressing over and mix to combine.
Spoon the bake onto a serving plate and serve the broccoli alongside and the salad in a small bowl.