Broccoli Cauliflower Cheese & Chilli Lime Buttered Corn

Broccoli Cauliflower Cheese
900 g broccoli and cauliflower florets
25 g salted butter
2 tbsp wholemeal flour
1 tsp smoked paprika
600 ml milk
100 g mature cheddar cheese grated
freshly ground black pepper to taste
sea salt (optional)

Chilli Lime Buttered Corn on the Cob
650 g corn on the cob in chunks
25 g salted butter
½ red chilli seeds removed & finely chopped
½ lime

Set the oven to 200℃ (400℉, Gas 6).

Butter the bottom and sides of a 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.

Bring 600ml water to the boil in a large pan. Throw in the 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.

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