Ingredients

• 100g/3½oz unsalted butter
• 50g/1¾oz plain flour
• 450ml/16fl oz full-fat milk
• 1 tsp English mustard
• 1 tsp Worcestershire sauce
• 200g/7oz cheddar
• grated
• ½ loaf brioche
• sliced into 1cm/½in cubes
• 400g/14oz purple sprouting broccoli
• 150g/5½oz Lincolnshire Poacher cheese
• grated (or a similar vegetarian cheese)
• 50g/1¾oz mixed salad leaves
• 3 tbsp olive oil
• 1 tbsp cider vinegar
• 1 lemon
• juice only

Directions

• Preheat the grill to high.
• Place a pan over a low to medium heat and add half the butter. Once melted
• stir in the flour and cook
• stirring
• for two minutes.
• Gradually add the milk
• stirring all the time
• until you have a smooth sauce. Add the mustard
• Worcestershire sauce and cheddar
• then whisk until smooth.
• In a large pan of boiling water
• cook the broccoli for 2-3 minutes. Drain and set aside.
• Heat the remaining butter in a frying pan and add the brioche. Fry for two minutes
• or until golden-brown.
• In a heatproof serving dish
• layer the broccoli
• cheese sauce and brioche. Sprinkle over the Lincolnshire Poacher cheese and place under the hot grill.
• Place the salad leaves in a bowl. In a separate bowl
• whisk the oil
• vinegar and lemon juice together
• then pour over the salad leaves.
• Serve warm with the salad on the side.