Broccoli and cauliflower cheese bake recipe
 A crowd-pleasing dish, enhanced by the addition of brioche crumbs and delicious Lincolnshire poacher cheese. 50g/1¾oz unsalted butter50g/1¾oz plain flour450ml/16fl oz whole milk1 tsp English mustard1 tsp Worcestershire sauce200g/7oz cheddar, grated 50g/1¾oz unsalted butter 50g/1¾oz plain flour 450ml/16fl oz whole milk 1 tsp English mustard 1 tsp Worcestershire sauce 200g/7oz cheddar, grated 50g/1¾oz unsalted butter2 leeks, sliced½ loaf brioche, cut into 2cm/1in cubes200g/7oz broccoli, cut into florets200g/7oz cauliflower, cut into florets150g/5½oz Lincolnshire poacher cheese, grated 50g/1¾oz 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 3 tbsp olive oil1 tbsp sherry vinegar1 tsp Dijon mustard1 lemon, juice onlysalt and freshly ground black pepper 3 tbsp olive oil 1 tbsp sherry vinegar 1 tsp Dijon mustard 1 lemon, juice only salt and freshly ground black pepper 2 heads baby gem lettuce, leaves separated150g/5½oz Tenderstem broccoli, boiled until just tender150g/5½oz romanesco broccoli, cut into florets, boiled until just tender 2 heads baby gem lettuce, leaves separated 150g/5½oz Tenderstem broccoli, boiled until just tender 150g/5½oz romanesco broccoli, cut into florets, boiled until just tender 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. Pre-heat the oven to 180C/350F/Gas 4. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Spoon the bake onto a serving plate and serve the broccoli alongside and the salad in a small bowl.