Belinda Moore

This recipe is based on our favourite Creamy Mushroom Sauce, which a few of my regular readers have tried and loved too.

600g broccoli, cut into small florets

500ml milk

3 tsp Massel vegetable stock powder

2 tablespoons cornflour

200ml milk (again)

300ml cream

pepper

Steam broccoli florets in medium to large saucepan. When soft, drain and set aside. Rinse the saucepan.

Pour 500ml milk into the saucepan and bring to the boil. Mix the stock powder and cornflour into the 200ml milk. Add slowly whilst stirring. Sauce should thicken. Pour in cream and continue to stir as it continues to thicken. Add broccoli and stir through a generous amount of fresh ground black pepper.

We had this over pasta, but you could also serve with rice or other vegetables.