Broccoli Bake with Brioche Crumb Crust
This is a delicious alternative to cauliflower cheese made with our broccoli and stilton cup soup. The brioche crumb adds a touch of indulgence and it’s lovely for a veggie lunch or as a side dish.
Method
Pre heat the oven to 180C/160C fan/ Gas 4
Cook the broccoli in a saucepan of boiling salted water until tender. Drain well and place in an ovenproof dish.
In a small saucepan bring the milk to the boil. Add the contents of the cup soup sachets and whisk until smooth. Pour over the broccoli. Melt the butter in a frying pan over a medium heat and add the breadcrumbs. Cook, stirring until they turn golden brown and crisp.
Scatter the cheese over the broccoli and top with the breadcrumbs. Bake for 15 -20 minutes until bubbling and golden brown.
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Ingredients
- 175g broccoli florets
- 200ml milk
- 2 sachets Ainsley Harriott Broccoli and Stilton Cup Soup
- 25g butter
- 25g brioche breadcrumbs or white breadcrumbs
- 30g grated cheddar cheese