Prep the cauliflower and broccoli by cutting off the florets and rinsing. Sprinkle remaining cheeses over the top and bake for 20 minutes or until lightly browned and bubbly. 225 g full fat mature cheddar cheese. Drain and transfer to a medium baking dish. Fresh broccoli and cauliflower are baked together with a thick cheese sauce.
Pour cheese sauce over broccoli and cauliflower. When foaming add flour and mustard powder and cook for 1 min stirring constantly. Cover and simmer for 3 5 minutes or until crisp tender. Bring to a boil stirring constantly. Bake in the preheated oven for 25 30 minutes.
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Bring to a boil. 200 g full fat soft cheese. Remove from oven and serve immediately. Cook and stir until tender 2 3 minutes. You can add or subtract from the cheese for personal taste.
To make the cheese sauce melt the butter in a small pan. Teaspoon of english mustard. Bake uncovered at 350 for 20 25 minutes or until heated through. Preheat oven to 325. Take an ovenproof dish and lay the broccoli cauliflower sauce and brioche finish with a layer of the linconshire poacher cheese and brioche.
Meanwhile in a small bowl combine the cheese sour cream chilies 2 tablespoons butter salt and pepper. Gradually whisk in milk. Blitz the bread into breadcrumbs in a food processor then pulse in the thyme leaves and almonds. Meanwhile in a small bowl combine the cheese sour cream chilies 2 tablespoons butter salt and pepper. To make the cheese sauce melt the butter in a small pan.
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Gradually whisk in milk. Prep the cauliflower and broccoli by cutting off the florets and rinsing.
