- 200 g pack British Bellaverde broccoli, broken into florets
- 60 g creamy blue stilton, crumbled
Preheat the oven to 160°C, fan 140°C, gas 3. Meanwhile, cook the broccoli florets in boiling salted water for 6-8 minutes, then drain and transfer to an ovenproof dish.
Crumble over the stilton and bake for 7-10 minutes. Serve straightaway.