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Purple sprouting broccoli gratin with cheese sauce and toasted brioche

Purple sprouting broccoli gratin with cheese sauce and toasted brioche is a sauces recipe made with Worcestershire Sauce, Olive Oil, and Cider Vinegar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Place a pan over a low to medium heat and add half the butter.

2. 2

   Once melted, stir in the flour and cook, stirring, for two minutes.

3. 3

   Gradually add the milk, stirring all the time, until you have a smooth sauce.

4. 4

   Add the mustard, Worcestershire sauce and cheddar, then whisk until smooth.

5. 5

   In a large pan of boiling water, cook the broccoli for 2-3 minutes. Drain and set aside.

6. 6

   Heat the remaining butter in a frying pan and add the brioche. Fry for two minutes, or until golden-brown.

7. 7

   In a heatproof serving dish, layer the broccoli, cheese sauce and brioche. Sprinkle over the Lincolnshire Poacher cheese and place under the hot grill.

8. 8

   Place the salad leaves in a bowl.

9. 9

   In a separate bowl, whisk the oil, vinegar and lemon juice together, then pour over the salad leaves.