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Broccoli and stilton crumble in a rectangle Staub oven dish sitting on a white and teal towel.

Broccoli and Stilton Crumble

By: Deborah
Broccoli coated in a comforting, mustard cheese sauce, topped with a crunchy sourdough and stilton crumble.
PREP: 25 minutes
COOK: 30 minutes
TOTAL: 55 minutes
Course: Main, Side Dish
Cuisine: British
Servings: 6 people as a side
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Equipment

Ingredients

  • 50 g (1.8 oz) butter
  • 50 g (1.8 oz) plain flour
  • 600 ml (2 ½ cups) semi-skimmed milk
  • 2 tsp Dijon mustard
  • 75 g (2.6 oz) mature cheddar grated
  • 600 g (21.2 oz) broccoli florets about 3 small or 2 large broccoli heads (see Notes)

For the topping:

  • 125 g (4.4 oz) sourdough bread or other rustic bread, torn into chunks
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 125 g (4.4 oz) stilton cheese
  • black pepper
  • 50 g (1.8 oz) 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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Nutrition

Calories: 417kcal | Carbohydrates: 30g | Protein: 17g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 652mg | Potassium: 566mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1482IU | Vitamin C: 91mg | Calcium: 387mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS broccoli and stilton crumble recipe, broccoli crumble recipe, savoury crumble, Sunday dinner side dish, Sunday roast side dish
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