Blue Cheese Broccoli Bake

An ideal hearty, warming family meal enjoyed by the children and adults alike!

800g Broccoli, cut into large florets
50g bacon cut into strips
40g plain flour
4 eggs, beaten
120ml cream
240ml milk
2 tsp Dijon mustard
salt and pepper
220g Blue cheese, crumbled

Blanch the broccoli florets in a large pan of salted boiling water for 3 minutes and drain and rinse under cold water. Fry the bacon until brown, but not crisp and set asaide on kitchen paper. Pre heat the oven to 220`C/gas mark 8, and butter a 2 litre casserole dish. In a large bowl, beat together the eggs with the flour and gradually add the milk and cream. Add the seasoning and Dijon mustard and about a 1/3 of the cheese. Lay the broccoli florets in the bottom of the casserole dish, sprinkle on the bacon and another 1/3 of the cheese. Pour over the cream mixture and shake slightly so that there is sauce all over the broccoli. Finally sprinkle over the remaining 1/3 of the Bertelin cheese. Place in the hot oven with a foil covering for about 20 minutes, remove the foil and bake for a further 10 minutes, until brown and bubbling.