1 large broccoli head
Enough water to half-fill the saucepan in which you’ll steam the broccoli
30 g butter, cubed
30 ml flour
375 ml hot, full-cream milk
5 ml Dijon mustard
5 ml multi-seeded mustard grains
150 g mature Cheddar cheese, grated
Flaked sea salt, to taste
Freshly ground black pepper, to taste
1 red bird’s eye chilli, deseeded and chopped
Half-fill the saucepan you will use to steam the broccoli with water. Bring the water to the boil.
Place the broccoli in a colander or steaming bowl over the saucepan containing the boiling water. Steam the broccoli for 8−10 minutes until cooked through but still crunchy.
Meanwhile in another saucepan, heat the butter until melted. Add the flour and stir to make a roux (base for a ‘white sauce’). Place the saucepan aside and whisk in the hot milk until well combined.
Place the saucepan back on the heat and cook for 10 minutes whisking continuously until slightly thickened and smooth.
Add the two mustards, grated cheese and stir well. Season and set aside. Remove the broccoli from the saucepan and place on a platter. Pour the sauce over it and sprinkle with chopped chilli. Serve immediately while still warm.
I love broccoli and this is my steamed version of the broccoli bake.