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Broccoli and blue cheese gratin

Calories per serving 325.

ingredients

serves 4
350 g (12 oz) baby new potatoes, scrubbed and halved
450 g (1 lb) broccoli, broken into florets
25 g (1 oz) polyunsaturated margarine
25 g (1 oz) plain white flour
1 teaspoon English mustard powder
300 ml (10 fl oz) skimmed milk
100 g (3 1/2 oz) blue cheese (e.g. Stilton), crumbled
15 g (1/2 oz) fresh white breadcrumbs
1 tablespoon sunflower oil
salt and freshly ground black pepper

method

1. Cook the potatoes in lightly salted, boiling water for 12-15 minutes until tender, Cook the broccoli in lightly salted, boiling water for 5 minutes. Drain the potatoes and broccoli thoroughly.

2. Meanwhile, melt the margarine in a small saucepan and stir in the flour and mustard powder Cook, stirring, for 30 seconds. Gradually add the milk and cook, stirring, until you have a smooth, thickened sauce. Reduce the heat to very low and stir the cheese into the sauce. Simmer very gently for 5 minutes, stirring from time to time. Season to taste.

3. Mix the potatoes and broccoli with the cheese sauce, and spoon the mixture into a flameproof dish. Mix together the breadcrumbs and oil, and scatter over the top. grill/broil under a medium heat for 3-5 minutes until the topping is golden and crispy.

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