Broccoli and cauliflower cheese bake

A crowd-pleasing dish, enhanced by the addition of brioche crumbs and delicious Lincolnshire poacher cheese.


For the cheese sauce
For the bake
For the dressing
To serve
  • 2 heads baby gem lettuce, leaves separated

  • 150g/5½oz Tenderstem broccoli, boiled until just tender

  • 150g/5½oz Romanesco broccoli, cut into florets, boiled until just tender

Preparation method

  1. Pre-heat the oven to 180C/350F/Gas 4.

  2. For the cheese sauce, melt the butter in a large pan, add the flour and cook for 2-3 minutes.

  3. Gradually add the milk, whisking all the time until the milk is completely incorporated and the sauce is thickened.

  4. Once you have a smooth sauce add the mustard, Worcestershire sauce and grated cheese.

  5. 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.

  6. Melt the rest of the butter in a clean frying pan and gently fry the brioche cubes.

  7. In a large pan of boiling water cook the broccoli and cauliflower for 2-3 minutes and drain.

  8. 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.

  9. 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.

  10. To serve, place the baby gem leaves in a bowl, pour the dressing over and mix to combine.

  11. Spoon the bake onto a serving plate and serve the broccoli alongside and the salad in a small bowl.

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This recipe is from...

Saturday Kitchen 07/09/2013 bbc_one Saturday Kitchen

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James Martin presents with help from chefs Kuba Winkowski and Theo Randall.

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