An easy yet impressive side to any main meal, or a tasty meat-free-Monday idea.
Broccoli & Ricotta Bake
You will need
1 Head Broccoli
1 tub Ricotta cheese
1 tsp fresh garlic, chopped
1 ½ - 2 cups Béchamel (white sauce)
1/ Tbls chilli flakes
1 cup mature cheddar, grated
How to make it
Cut the head of broccoli into bite-sized florettes.
Boil the broccoli for 2 - 3 minutes and rinse with cold water. Set aside.
Mix the Ricotta with the garlic and season well with smoked salt.
Prepare the white sauce and season well with smoked salt, black pepper and chilli flakes.
Gently combine the broccoli and Ricotta mix.
Divide the broccoli between 6 medium ramekins.
Top with scoops of the white sauce until the ramekin is full and top with grated cheddar.
Bake for 15 – 20 minutes until the mix starts to bubble and the cheese starts to turn golden.
Serve with fish cakes, chicken fillets, grilled beef or any main of your choice along with a fresh tomato and onion salad.