Champ and Broccoli Bake

Champ and Broccoli Bake

SERVES: 6 | PREP TIME: 10min | COOK TIME: 35-40 min

Our romanesco cauliflower is featured once again in this week’s recipe as a beautifully topping to our seasonal champ bake. Add in some kale or cabbage when you are cooking the spring onions to serve as a Halloween colcannon.

Champ and Broccoli BakeIngredients:

1 kg potatoes
1 head of romanesco cauliflower
1 tablespoon butter
3 or 4 scallions
50g cheddar or parmesan cheese
Salt and pepper



1. Prep your ingredients:
  • Preheat your oven to 200 degrees/180 for a fan oven.
  • Wash your potatoes (no need to peel them) and cut into even sized pieces.
  • Wash and cut your romanesco into spears.
  • Chop the scallions finely.
2. Put the romanesco spears on a baking tin, drizzle with oil and season with salt and pepper and roast for 10-12 minutes.
3. Put the potatoes in a pot of cold salted water, bring to the boil and simmer for 10-15 minutes until tender.
4. Drain the potatoes and keep the lid on them while you cook the spring onions. To cook the spring onions, melt the butter in a saucepan and gently cook them until soft.
5. When the spring onions are cooked, mash the potatoes roughly using a fork. Then stir in the buttery onions, adding a little milk to soften the consistency. Season with salt and pepper and put in an ovenproof dish.
6. Stick the broccoli spears into the champ, scatter over the cheese and bake in the oven for 15-20 minutes until the cheese is golden and melted.