Ingredients

• 50g/1¾oz unsalted butter
• 50g/1¾oz plain flour
• 450ml/16fl oz whole milk
• 1 tsp English mustard
• 1 tsp Worcestershire sauce
• 200g/7oz cheddar
• grated
• 50g/1¾oz unsalted butter
• 2 leeks
• sliced
• ½ loaf brioche
• cut into 2cm/1in cubes
• 200g/7oz broccoli
• cut into florets
• 200g/7oz cauliflower
• cut into florets
• 150g/5½oz Lincolnshire poacher cheese
• grated
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 2 heads baby gem lettuce
• leaves separated
• 150g/5½oz Tenderstem broccoli
• boiled until just tender
• 150g/5½oz romanesco broccoli
• cut into florets
• boiled until just tender

Directions

• Pre-heat the oven to 180C/350F/Gas 4.
• For the cheese sauce
• melt the butter in a large pan
• add the flour and cook for 2-3 minutes.
• Gradually add the milk
• whisking all the time until the milk is completely incorporated and the sauce is thickened.
• Once you have a smooth sauce add the mustard
• Worcestershire sauce and grated cheese.
• For the bake
• melt 25g/1oz of the butter in a medium frying pan
• then add the chopped leeks. Cook for 2-3 minutes until softened then add to the cheese sauce.
• Melt the rest of the butter in a clean frying pan and gently fry the brioche cubes.
• In a large pan of boiling water cook the broccoli and cauliflower for 2-3 minutes and drain.
• Take an ovenproof dish and lay the broccoli
• cauliflower
• sauce and brioche
• finish with a layer of the Linconshire poacher cheese and brioche. Bake in the preheated oven for 25-30 minutes.
• For the dressing
• pour the oil and vinegar in a small glass bowl and whisk in the mustard and lemon juice. Season with salt and pepper.
• To serve
• place the baby gem leaves in a bowl
• pour the dressing over and mix to combine.
• Spoon the bake onto a serving plate and serve the broccoli alongside and the salad in a small bowl.