Ingredients

The following ingredients have 4 Servings
  • 340 g broccoli florets ((trimmed weight))
  • 1 tsp lard
  • 90 g streaky smoked bacon (finely chopped)
  • 460 g double cream
  • salt and white pepper
  • pinch ground nutmeg
  • 60 g full-fat Cheddar cheese (grated)
  • smoked sea salt flakes
  • freshly ground black pepper
  • fresh thyme (to garnish (optional))

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Trim the broccoli into small, even-sized pieces. It's important that they are trimmed small, as they can 'fill' the space in the little dishes adequately.
  • Bring a large pan of salted water to the boil. Add the broccoli florets and boil for 4 minutes only.
  • Drain in a colander and allow to steam off completely.
  • In the meantime, heat the lard in a pan and fry the bacon pieces until crispy. Set aside.
  • At this time, you can also place the double cream in a pan and add the salt, white pepper and ground nutmeg. There is no need to bring it to a boil, just gently warm through while you whisk to combine using a silicon-tipped whisk (to protect your non-stick pan).
  • Place four small dishes onto a tray. Divide the broccoli and bacon pieces between the four dishes. (I did this by 'layering' the broccoli and bacon, but I am not sure it makes much of a difference - as long as the broccoli and bacon pieces are evenly distributed.)
  • Use a ladle to pour the warm, seasoned cream into each dish. Place the tray into the oven for 20 minutes. (We use a tray for safer removal and in case any cream bubbles over.)
  • After 20 minutes, remove the tray from the oven and increase the oven temperature to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
  • Divide the grated Cheddar over all four dishes. Return the tray to the oven for an additional 10-12 minutes to melt and gratin the cheese.
  • Carefully remove the hot tray and season the dishes with smoked sea flakes and freshly ground black pepper. Garnish with fresh thyme leaves (and please remember the little pots are HOT!)