48
/
Recipe kindly supplied by BHWT Patron
Harbour & Jones
Ingredients:
50
g butter, plus extra for greasing
3
tbsp Cooks’ Ingredients Breadcrumbs
300
g broccoli crown, cut into florets
60
g plain flour
300
ml semi-skimmed milk, warmed
¼
tsp freshly grated nutmeg
100
g Waitrose Long Clawson Creamy Blue Stilton
4
medium Waitrose British Blacktail Free Range Eggs, separated
1.
Preheat the oven to 200ºC, gas mark 6. Grease 6 large (250ml) ramekins with
butter then sprinkle in the breadcrumbs and roll around until the base and side
are evenly coated.
2.
Cook the broccoli in a large pan of boiling water for 5 minutes until tender.
Drain well.
3.
Meanwhile, heat the butter in a pan until melted then stir in the flour and cook
for 2 minutes. Beat in the milk (don’t worry if it’s a little lumpy), bring to the boil
and simmer for 2 minutes until thickened. Remove from the heat.
4.
Add the broccoli to the pan then, using a handheld blender, purée the mixture
until smooth. Beat in the nutmeg, cheese and egg yolks.
5.
In a separate bowl, whisk the egg whites until stiff then gently fold into the
broccoli mixture. Spoon into the ramekins and bake for 15–20 minutes until risen
and golden. Serve swiftly.
Serves 6
Prepare 15 mins
Cook 15–20 min