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.


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.



  • 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