Broccoli florets are cooked in a rich and creamy cheese sauce with haricot beans for protein and fibre. They then get topped with crispy breadcrumbs and chilli for a sprinkling of heat.
The perfect meal for when you're in need of a bit of comfort.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Cal/Serv:
599
Ingredients
350g
broccoli florets, from 1 large or 2 small heads of broccoli
2
x 400g tins haricot beans, drained and rinsed
40g
butter
1Tbsp.
Dijon mustard
40g
plain flour
500ml
milk
150g
extra mature Cheddar, coarsely grated
For the crumb topping
50g
fresh white breadcrumbs
1Tbsp.
olive oil
1tsp.
dried chilli flakes
1tsp.
flaked sea salt
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Cook
the broccoli florets in
boiling salted water for
5min, until tender. Drain
and leave to steam dry
in the colander for 5min
before tipping into a
medium roasting tin or
ovenproof serving dish,
along with the beans.
Step 2While the broccoli is
cooking, melt butter and
mustard in a medium pan
over medium heat. Add the
flour and cook, stirring, for 1min. Remove pan from
heat and gradually stir in
the milk to make a smooth
sauce. Return pan to the
heat and cook, stirring,
until bubbling and
thickened. Stir in the
cheese and plenty of
seasoning. Remove from
heat and spoon sauce over
the broccoli and beans.
Step 3In a small bowl, mix
together all the topping
ingredients. Sprinkle over
the sauce-covered
vegetables and cook in
the oven for 25min, until
golden and bubbling.
Serve with toasted
sourdough and a green
salad, if you like.
Using cauliflower as a substitute to the broccoli would of course work well too - think of it as an even better cauliflower cheese!
Use whatever beans you have to hand; it doesn’t need to be haricot. We are a particular fan of jarred beans for a more elevated taste.
If you don't have Cheddar cheese, then use gruyere or even blue cheese for a richer flavour.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
