100 g broccoli, cut into small florets
20 g butter
20 g flour
250 ml milk
pinch of nutmeg
25 g grated cheddar cheese
25 g grated gruyere cheese
1. Steam the broccoli florets for about 8 minutes or until tender. Alternatively put in a saucepan, cover with boiling water and cook until tender.
2. Meanwhile to prepare the cheese sauce, melt the butter in a saucepan and stir in the flour to make a roux. Gradually whisk in the milk and the nutmeg to make a smooth white sauce. Bring to the boil and then simmer for 2 minutes. Remove from the heat and stir in the cheese until melted.