Another favourite show recipe. At shows I serve this with tortilla chips or slices of toasted baguette, but if you’re making it at home you could serve it as a sauce for gammon, or with lardons through it with pasta or a jacket potato.
350g broccoli florets, finely chopped.
1 small onion, finely chopped.
1 red pepper, deseeded and finely chopped.
55g fresh grated parmesan cheese.
2 cloves garlic, crushed.
225g grated cheddar cheese.
8tbsp half fat crème fraiche.
8tbsp reduced-fat mayonnaise.
Freshly ground black pepper.
1. Preheat oven to 190ºC/375ºF/Gas 5.
2. Put the broccoli, onion, red pepper, garlic, cheddar, creme fraiche and mayonnaise in a bowl. Add 4tbsp of the parmesan and reserve the rest.
3. Mix well then transfer to an oven dish, and put in the preheated oven for 25 mins until hot through and going golden brown on top.
4. Sprinkle remaining parmesan cheese over the top and dig in.