Ten­der­stem broc­coli bread bake

BBC Good Food - - Easiest Ever -

…be­cause green food can be in­dul­gent too. This is per­fect for a week­night din­ner; in­ex­pen­sive, quick and cheesy.

SERVES 2 PREP 5 mins COOK 30 mins EASY V

300g Ten­der­stem broc­coli, trimmed, bot­tom ⅓ chopped into small chunks

2 tbsp but­ter

2 tbsp flour

400ml milk

1 tbsp Di­jon mus­tard

60g ma­ture ched­dar, grated

2 slices of thick crusty bread (we used sour­dough), toasted and torn into chunks parme­san or veg­e­tar­ian alternative, to top

1 Heat oven to 180C/160C fan/gas 4. Put the broc­coli in a casse­role dish, add 1 tbsp wa­ter and roast in the oven for 10 mins while you make the sauce.

2 Melt the but­ter in a small pan over a medium heat, add the flour and cook un­til it bub­bles and thick­ens, take off the heat and whisk in a big splash of the milk. Re­turn to the heat and slowly add the rest of the milk. Stir in the mus­tard and cheese and sea­son well.

3 Re­move the broc­coli from the oven, add the chunks of toast to the dish, mix­ing them up with the broc­coli. Pour the cheese sauce over. Grate the parme­san over the top and put back in the oven for 10 mins, turn­ing on the grill for the last 3 mins, un­til the top is golden and the dish is bub­bling. Leave to sit for 5 mins be­fore serving.

GOOD TO KNOW cal­cium • fo­late • vit c • fi­bre

• 1 of 5-a-day PER SERVING 643 kcals • fat 33g • sat­u­rates 19g • carbs 56g • sug­ars 13g • fi­bre 6g • protein 28g • salt 2.4g

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