Add something new to your Sunday roast dinner and swap cauliflower for broccoli and get your greens in this comforting, cheesy side dish



  • broccoli 1 large head, broken into florets
  • butter 50g
  • plain flour 3 tbsp
  • whole milk 600ml
  • nutmeg a generous grating
  • mature cheddar 75g, grated
  • blue cheese 100g, crumbled


  • Heat the oven to 200C/fan 180C/gas 6. Cook the broccoli florets for 2 minutes in lightly salted boiling water then drain really well. Tip into a 20cm x 30cm baking dish.
  • Heat the butter in a pan and, once foaming, tip in the flour and cook for 2-3 minutes or until golden and smelling nutty. Gradually add the milk a splash at a time while whisking, only adding more once the last has been incorporated, until you have a smooth sauce. Simmer gently for 5 minutes or until thickened slightly, stirring regularly. Stir in the nutmeg and cheddar, and season generously. Pour over the broccoli florets and crumble over the blue cheese. Bake for 25-30 minutes or until bubbling and caramelised.

Colston Bassett Stilton Broccoli Cheese Bake

By Olive –