Roast Broccoli Rarebit Recipe

Ingredients

100g Cheddar cheese
A head of broccoli, approcimately 450g
25g butter
250ml full cream milk
25g plain flour
1 egg yolk
1 tbsp Worcester sauce
1 tsp Dijon mustard
A grating of nutmeg (optional)
15g vegetarian Italian hard cheese

Prep: 10 mins | Cook: 50 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Coarsely grate the cheddar and set aside. Trim the dry end off the broccoli, then chop it into florets. Chop the stalk to match.

2. Pop the broccoli quarters into a baking dish and drizzle over a little olive oil. Season with salt and pepper and turn to coat in the oil. Slide into the oven and roast for 20 mins till lightly charred and tender.

3. While the broccoli is cooking, make the rarebit sauce. Pop a pan on a medium heat. Add the butter and melt it, then tip in the flour. Cook and stir with a wooden spoon for 2 mins till the butter and flour are smoothly combined – this is your roux.

4. Add the milk to the roux, a splash at a time and use a whisk to whisk well between each addition till the milk and the roux are smoothly combined. When all the milk has been added, turn the heat up and bring to a bubble. Take the pan off the heat. Add the grated Cheddar and stir till melted and smooth.

5. Tip the egg yolk into a bowl. Add the Worcester sauce and mustard to the egg yolk and whisk together. Add the egg yolk mix to the milk sauce and whisk together till smooth. Taste and season with salt, pepper or a grating of nutmeg, if you think it needs it.

6. Take the broccoli out of the oven. Pour over the cheese sauce. Finely grate over the Italian hard cheese. Turn the oven down to 180°C/Fan 160°C/Gas 4.

7. Return the broccoli to the oven and bake for 25-30 mins till golden and bubbling. The broccoli makes a delicious side dish, or turn it into a veggie main by serving it with crusty bread and a peppery side salad.