The gratin : Roast broccoli and blue‑cheese bake

Serves 3-4

For the sauce

• 350g penne
• 250g roasted broccoli
• 100g blue cheese
• 50g breadcrumbs
• 50g parmesan

• 50g butter
• 40g plain flour
• 400g milk
• 150g stilton
• 1 tbsp dijon mustard
• 0 black pepper

Step 1
Boil the pasta with a pinch of salt until al dente.

Step 2
Meanwhile, make the sauce.

Step 3
Put the butter in a heavy-based pan and heat it gently until it foams and starts to lightly brown.

Step 4
Pour the flour in and stir to form a light-brown roux.

Step 5
Cook the flour for a minute or so, then add the milk.

Step 6
Whisk well to incorporate and bring to a simmer.

Step 7
The sauce will look a little lumpy, but as the milk comes up to temperature the sauce will come together to create a rich base.

Step 8
Once the sauce has thickened, stir in the blue cheese, dijon mustard, salt and pepper, then allow the cheese to melt in.

Step 9
Taste and adjust the seasoning, if needed.

Step 10
Preheat the oven to 180C/350F/gas mark 4.

Step 11
Drain the pasta, then add it to the pan with the blue-cheese sauce.

Step 12
Give it a thorough mix and then fold in the roasted broccoli.

Step 13
Transfer this into a ceramic roasting dish, crumble with the remaining blue cheese, sprinkle with the breadcrumbs and grate the parmesan on top.

Step 14
Place in the oven for 25-30 minutes, until the top is golden brown.

Step 15
Serve with a light leafy salad.