Broccoli and Stilton crumble
Serves: 6 as a side, 4 as a main
Prep time: 35 minsTotal time: 
Recipe photograph by Dan Jones
Broccoli and Stilton crumble
Here to give cauliflower cheese a run for its money, broccoli is coated in a comforting, mustard-spiked cheese sauce and scattered with a crunchy sourdough and Stilton crumble. Delicious in its own right, or alongside a Sunday roast
Serves: 6 as a side, 4 as a main
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
435Kcal
Fat
28gr
Saturates
18gr
Carbs
24gr
Sugars
7gr
Fibre
5gr
Protein
0gr
Salt
1.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
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)
For the topping
- 125g sourdough bread (or other rustic bread)
- 1 tbsp fresh thyme leaves (or 1 tsp dried
- 125g Stilton*
- 50g butter, melted
Step by step
Get ahead
Prepare a few hours ahead and chill, with the crumble topping stored separately – just scatter over to bake.
- Preheat the oven to 220°C, fan 200°C, gas 7. For the crumble topping, tear the bread into chunks and blitz to 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.
- Bring a large saucepan of salted water to the boil, ready for the broccoli.
- Meanwhile, melt the butter in a medium saucepan, stir in the flour and cook for 1-2 minutes. Remove from the heat and 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.
*Use vegetarian cheese if required.Waste notBroccoli stalks often get binned, but they are every bit as edible and nutritious as the florets! If the outer layer seems tough, peel it off, and then try grating the stalk to add to slaws, or chop into batons for stir-fries or to eat raw.
