Broccoli Cauliflower Cheese and Chilli Lime Buttered Corn on the Cob
Two recipes in one. First off, a zingy chill lime buttered corn on the cob. Perfect for a tasty starter or side dish. Then there's broccoli cauliflower cheese. Who can resist? Using frozen vegetables makes for a quick and nutritious meal as well as a tasty one.
Butter the bottom and sides of medium sized baking dish.
Throw in the florets and bake in the oven for 10-15 minutes until they're starting to soften.
Meanwhile make the cheese sauce.
Melt the butter in a pan over medium heat and add the smoked paprika and wholemeal flour (you may want to sieve out the larger pieces of bran). Stir and let the mixture bubble for a minute or two. Whisk in the milk, a little at a time to avoid getting any lumps.
Allow the sauce to simmer for a couple of minutes, stirring all the time.
Take off the heat and add 75g of the cheese along with the pepper. Stir until smooth. If you feel you need to add salt, this is the time to do it.
Pour the sauce over the florets and scatter the remaining cheese over the top.
Return to the oven and bake for a further 20 minutes or until the florets are tender, the sauce is bubbling and the top is golden.
Whilst the broccoli cauliflower cheese is in the oven, prepare and eat the corn on the cob starter.
Chilli Lime Buttered Corn on the Cob
Bring 600ml water to the boil in a large pan. Throw in the frozen corn, cover and simmer for about 10 minutes or until the corn is just done.
Meanwhile cream the butter so it's nice and soft.
Finely zest the lime and beat this in with a squeeze of the juice and the red chilli. A microplane is really useful for zesting citrus.
Drain the corn, place in a serving dish and add as much of the butter as liked.
Notes
Serve the broccoli cauliflower cheese with sweet potato fries which can be cooked in the oven at the same time.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.