This is the perfect dish for using up all those odds and ends of cheese and results in a dish which is rich and gooey and reminiscent of a fondue. You need roughly 500g cheese and the beauty is in the blend – each time will be different but always delicious!
Why not try a blend of blue cheeses for a punch of flavour (stilton and broccoli is a classic pairing after all) or go for sheep’s and goats’ milk cheeses for something a little more subtle.
- 50g of Butter
- 50g of Plain Flour
- 2 Pints of Milk (1.2l)
- Salt and Pepper to taste
- Half a head of Broccoli Half a head of Cauliflower
- 200g Ogleshield (or Raclette) 150g Gruyere Reserve 150g Paxton’s Cave Aged Cheddar 50g Parmigiano Reggiano
- 2 pinches of nutmeg Salt and Black Pepper to tast
To make the sauce:
Melt the butter over a low heat and then stir in the flour, cooking over a low heat for a minute or two. Remove from heat and slowly add the milk a bit at a time, allowing the liquid to absorb, until you have a smooth, silky sauce. Grate the Ogleshield, Gruyere and Cheddar using the larger holes on your grater and stir into the warm sauce, seasoning to taste (be careful of the amount of salt as cheese is already quite salty!) and set to one side to cool a little. Cut the vegetables into 5cm florets and then par boil until al dente (its good if they still have a little crunch to them). Drain the cauliflower and broccoli well and let them dry off in the colander for a couple of moments . Tip the vegetables into a large oven proof dish and pour over the now thickened cheese sauce. Grate the parmigiano finely and combine with the nutmeg before sprinkling over the top. Grill under a medium heat for 10-15 minutes or until the sauce on the top has browned.
Serves 2 as a main meal or 4 as a side.