Ingredients
200g/7oz Tenderstem broccoli
2 tbsp white wine
40g/1½oz Roquefort cheese, crumbled
125ml/4fl oz double cream
freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Blanch the broccoli in a pan of boiling salted water for 1-2 minutes and then drain.
3. Place the broccoli back into the pan, add the wine, cover with a lid and steam for 2-3 minutes. Remove the broccoli from the pan and keep warm.
4. Add most of the Roquefort, reserving a little for the topping, the cream and freshly ground black pepper to the pan and simmer for a few minutes, stirring until the cheese is melted.
5. Place the steamed broccoli into an ovenproof dish. Pour over the cheese sauce and scatter with the reserved Roquefort.
6. Place in the oven and bake for five minutes, or until bubbling on top. Serve.
