Broccoli mornay

Serves 4. Preparation: 15 minutes. Cooking: 1 hour. With thanks to Elizabeth Ward for contributing this recipe.


  • Broccoli (450g/1lb), washed and cut into florets
  • 4 large tomatoes, chopped
  • 2 medium-sized onions, chopped
  • Butter (115g/4oz)
  • Tomato ketchup (4 tbsp) (or 2 tbsp tomato purée)
  • Grated cheese (170g/6oz)
  • Salt and black pepper

For the white sauce:

  • Milk (560ml/20floz)
  • Butter (55g/2oz)
  • Flour (55g/2oz)
  • Salt and pepper
  • Cayenne pepper
  • Mustard powder


  1. Preheat oven to 200°C/180°C fan/gas mark 6.
  2. Heat the 115g/4oz butter in a saucepan and gently cook the tomato and onion until the onion is soft.
  3. Add salt and pepper to taste, and then mix in the tomato ketchup or tomato purée.
  4. In another pan, cook the broccoli in boiling water until it’s nearly tender, and then drain.
  5. Place the tomato and onion mixture into an ovenproof dish and lay the broccoli on top.
  6. Make the white sauce by heating 420ml/15floz of the milk with 55g/2oz butter in a saucepan. In a small bowl, mix the flour with the remaining milk to form a paste. Add the paste to the milk and butter mixture, and cook gently until thickened, stirring constantly. Add salt and pepper, a pinch of cayenne pepper and a pinch of mustard powder.
  7. Stir about two-thirds of the grated cheese into the white sauce and pour over the vegetables.
  8. Sprinkle the remaining grated cheese over the top and cook in the oven for 20 minutes or until the top has browned.


Suitable for:

  • people with a dry or sore mouth
  • people with sickness or nausea
  • people with problems chewing
  • people with loss of taste or smell
  • vegetarians.

Nutritional information

Energy 717.9kcal; Protein 24.5g; Total fat 54g (of which saturates 33.3g); Carbohydrate 36g; Fibre 6.1g.