Broccoli cheese recipe
 Fresh or frozen broccoli can be used for this delicious, comforting broccoli cheese gratin. The cheese sauce is simple but spiked with mustard for added depth of flavour. Serve as a side dish or a vegetarian supper. Based on two portions, each serving provides 319 kcal, 14g protein, 14g carbohydrates (of which 5g sugars), 22g fat (of which 13.5g saturates), 3.5g fibre and 1.6g salt. 150g/5½oz frozen broccoli florets (1 small head broccoli)20g/¾oz unsalted butter20g/¾oz plain flour150ml/¼ pint milk60g/2¼oz mature cheddar, coarsely grated1 tsp English mustard or wholegrain mustard (optional)salt and freshly ground black pepper 150g/5½oz frozen broccoli florets (1 small head broccoli) 20g/¾oz unsalted butter 20g/¾oz plain flour 150ml/¼ pint milk 60g/2¼oz mature cheddar, coarsely grated 1 tsp English mustard or wholegrain mustard (optional) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish. Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined. Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish. Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish. Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined. Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top. Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top. Recipe tips To use fresh broccoli, you’ll need 1 small or ½ a large head of broccoli, cut into florets. Cook in boiling water for 5–6 minutes, or until just tender. Drain well. Making a white sauce is easy, but there's a bit of a knack to it. Watch the How-to video if you want a bit of reassurance.