Broccoli Walnut Rarebit

Cooking time
Serves2-4 people

It’s rare to find a treat as brilliant as this. Organic broccoli is the star of the show, with earthy walnuts and cidery cheese turning it into a megastar.

8 ratings
layout 2 comments


  • 1 head of broccoli
  • 1 tbsp butter
  • 1 tbsp plain white flour
  • 150ml cider
  • 150g grated cheddar
  • 2 tsp Dijon mustard
  • A pinch of chilli powder
  • Sea salt and freshly ground pepper
  • A handful of chopped walnuts
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1. Preheat your grill to high. No grill? Heat your oven to 220°C/Gas 7.
2. Get a pot of salted water on to boil. Trim a good bit of the stalk from your broccoli. Compost the stalk. Plunge your broccoli into the boiling water. Cook for 3-5 mins, or till just tender but still bright green. Drain. Rinse in ice cold water.
3. Put your now empty pan back on the heat. Add the butter. As soon as it’s melted, swirl in the flour. Whisk to a smooth paste.
4. Whisk in the cider, little by little. Heap in the cheese. Stir till melted. Fold in the mustard, a bit of chilli powder and black pepper. Taste. Tweak seasoning as needed.
5. Put your broccoli head in a baking dish. Spoon the cidery cheese sauce over your broccoli. Scatter the walnuts over. Cook on a high shelf in the oven till the cheese is golden and bubbly, 10-15 mins.
6. Brilliant with crispy-skinned fish like hake or bream and big fresh salad. Or dish up as a vegetarian main.
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excellent recipe. Rather doctored in the end: Rice flour (made the cheese sauce so easy!), coconut water instead of cider (I can't drink alcohol) and fresh green chilli instead of chilli powder. So lovely, real comfort food; served with a pulled pork soup with red peppers from A&C. Very nice supper indeed!

Best thing that ever happened to broccoli !


Yum ... and yum some more !