A crowd-pleasing dish, enhanced by the addition of brioche crumbs and delicious Lincolnshire poacher cheese.
Pre-heat the oven to 180C/350F/Gas 4.
For the cheese sauce, melt the butter in a large pan, add the flour and cook for 2-3 minutes.
Gradually add the milk, whisking all the time until the milk is completely incorporated and the sauce is thickened.
Once you have a smooth sauce add the mustard, Worcestershire sauce and grated cheese.
For the bake, melt 25g/1oz of the butter in a medium frying pan, then add the chopped leeks. Cook for 2-3 minutes until softened then add to the cheese sauce.
Melt the rest of the butter in a clean frying pan and gently fry the brioche cubes.
In a large pan of boiling water cook the broccoli and cauliflower for 2-3 minutes and drain.
Take an ovenproof dish and lay the broccoli, cauliflower, sauce and brioche, finish with a layer of the Linconshire poacher cheese and brioche. Bake in the preheated oven for 25-30 minutes.
For the dressing, pour the oil and vinegar in a small glass bowl and whisk in the mustard and lemon juice. Season with salt and pepper.
To serve, place the baby gem leaves in a bowl, pour the dressing over and mix to combine.
Spoon the bake onto a serving plate and serve the broccoli alongside and the salad in a small bowl.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents with help from chefs Paul Ainsworth and Florence Knight.