This broccoli and stilton crumble recipe appeared in the September Sainsbury's magazine. It can be enjoyed as a side or a main dish.
Cauliflower cheese or cauliflower and broccoli cheese is one of my favourite sides with a roast dinner, but this certainly gives it a run for it's money!! The broccoli is coated in a comforting, mustard-spiked cheese sauce and scattered with a crunchy sourdough and stilton crumble.
Tips
- Substitute the broccoli for cauliflower or a mixture of both, if you fancy.
- Make ahead – prepare a few hours ahead and chill, with the crumble topping stored separately – just scatter over to bake.
- This broccoli and stilton crumble recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 50g butter
- 50g plain flour
- 600ml semi-skimmed milk
- 2 tsp Dijon mustard
- 75g mature cheddar, grated
- 600g broccoli florets, about 3 small or 2 large broccoli heads (see Tips)
For the topping:
- 125g sourdough bread (or other rustic bread), torn into chunks
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 125g stilton cheese
- black pepper
- 50g butter, melted
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Instructions
- Preheat the oven to 220C/200C fan/gas 7. For the crumble topping, blitz the bread into chunky crumbs in a food processor. Tip into a bowl with the thyme and crumble in the stilton. Season with black pepper and stir through the melted butter until the crumbs are coated. Set aside while you continue with the rest of the steps.
- Bring a large saucepan of salted water to the boil, ready for the broccoli.
- Meanwhile, melt the butter in a medium saucepan on a medium heat, stir in the flour and cook for 1 to 2 minutes. Gradually stir in the milk. Cook, stirring continuously, on a medium heat until the sauce has thickened. Stir in the mustard and grated cheese, and season to taste.
- Blanch the broccoli in the boiling water for just 2 minutes (it will continue to soften in the oven, so don’t overcook it at this stage), then drain in a colander. Spread out in a large ovenproof dish (about 20cm x 30cm).
- Pour the cheese sauce over the broccoli, scatter over the crumble topping and bake for 20 minutes or until golden brown and bubbling.
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Broccoli and Stilton Crumble
Ingredients
- 50g butter
- 50g plain flour
- 600ml semi-skimmed milk
- 2 tsp Dijon mustard
- 75g mature cheddar grated
- 600g broccoli florets about 3 small or 2 large broccoli heads (see Notes)
For the topping:
- 125g sourdough bread or other rustic bread, torn into chunks
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 125g stilton cheese
- black pepper
- 50g butter melted
Instructions
- Preheat the oven to 220C/200C fan/gas 7. For the crumble topping, blitz the bread into chunky crumbs in a food processor. Tip into a bowl with the thyme and crumble in the stilton. Season with black pepper and stir through the melted butter until the crumbs are coated. Set aside while you continue with the rest of the steps.
- Bring a large saucepan of salted water to the boil, ready for the broccoli.
- Meanwhile, melt the butter in a medium saucepan on a medium heat, stir in the flour and cook for 1 to 2 minutes. Gradually stir in the milk. Cook, stirring continuously, on a medium heat until the sauce has thickened. Stir in the mustard and grated cheese, and season to taste.
- Blanch the broccoli in the boiling water for just 2 minutes (it will continue to soften in the oven, so don’t overcook it at this stage), then drain in a colander. Spread out in a large ovenproof dish (about 20cm x 30cm).
- Pour the cheese sauce over the broccoli, scatter over the crumble topping and bake for 20 minutes or until golden brown and bubbling.
Notes
- Substitute the broccoli for cauliflower or a mixture of both, if you fancy.
- Make ahead – prepare a few hours ahead and chill, with the crumble topping stored separately – just scatter over to bake.
- This broccoli and stilton crumble recipe is easily adapted if you’re cooking for less or more people.
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