Bimi® broccoli gratin
This gratin has the potential to upstage the centrepiece it’s served next to. It pairs perfectly with lamb, thanks to the Bimi® broccoli and moreish creamy sauce with classic flavours of garlic, anchovy, lemon and thyme.
Simply boil some carrots and add roast or hasselback potatoes to complete your meal. One of the best things about this side is the simplicity of the prep. It can be done well in advance of the meal, with the dish baked to order in the final 30 minutes.
This dish also works well alongside poached salmon or white fish, such as haddock and cod, or any roast or grilled meat. It is also good as a weeknight supper matched with some good bread and salad leaves (serves 2-4).
- Nut free
Heat the oven to 200°C (fan) /220°C (conventional)/gas mark 7
Pour 2 tbsp of oil into a mixing bowl. Add the Bimi® broccoli and roll it in the oil, ensuring that the florets are shiny. Then, arrange the Bimi® broccoli in the cooking dish in two interlocking rows, with the florets pointing outwards. If the dish is the right size, this will form one snug layer — avoid piling too many pieces on top of each other.
Measure the crème fraîche, Parmesan and 100ml of water into the mixing bowl and use a spatula to stir and beat until smooth. Add the thyme, anchovies, garlic, lemon zest, salt and pepper and mix thoroughly.
Spoon the sauce in a circular motion over the Bimi® broccoli, starting in the middle of the dish and working outwards. Use the back of the spoon to apply remaining sauce to any uncovered florets if possible.
Sprinkle the breadcrumbs evenly over the top, drizzle any exposed florets with a little more oil and bake at the very top of the oven for 30 minutes. The breadcrumbs should be golden with the cream sauce bubbling and a fork should poke easily into the Bimi® broccoli. Serve with tongs, followed by a large spoon for the sauce.