Broccoli and cauliflower cheese bake

1. 1

   Pre-heat the oven to 180C/350F/Gas 4.

2. 2

   For the cheese sauce, melt the butter in a large pan, add the flour and cook for 2-3 minutes.

3. 3

   Gradually add the milk, whisking all the time until the milk is completely incorporated and the sauce is thickened.

4. 4

   Once you have a smooth sauce add the mustard, Worcestershire sauce and grated cheese.

5. 5

   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.

6. 6

   Melt the rest of the butter in a clean frying pan and gently fry the brioche cubes.

7. 7

   In a large pan of boiling water cook the broccoli and cauliflower for 2-3 minutes and drain.

8. 8

   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.

9. 9

   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.

10. 10

    To serve, place the baby gem leaves in a bowl, pour the dressing over and mix to combine.

11. 11

    Spoon the bake onto a serving plate and serve the broccoli alongside and the salad in a small bowl.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.