I thought I’d try something new today, I was in the mood to cook and fancied something savoury. The result was this delicious bake, almost like a gratin. It’s ridiculously quick and easy to make, so I’d encourage anyone to have a go – no matter what your skill level. It serves 4; wedges and  veggies are a lovely accompaniment. Yes, as usual – I forgot to take a photo until I was halfway through eating it – ha!
Ingredients
- 1/2 small bag of Quorn pieces
- 25g/ 1 oz unsalted butter
- 25g/ 1oz gluten-free plain flour
- 300ml milk
- 1/2 tbsp curry powder
- 1 tsp vegetable boullion powder (I use Marigold)
- 1 head of broccoli
- Gluten-free breadcrumbs (I didn’t measure, just enough to coat the top)
- Grated strong cheddar cheese, again just enough to sprinkle over the top
Method
- Preheat your oven to 180 degrees C/ Gas Mark 5. Melt the butter over a med-low heat in a small pan, add the flour, stock and curry powder and cook gently for a few minutes, stirring all the time.
- Gradually add the milk, a little at a time until it thickens. Use a whisk if you want to be sure of avoiding lumps!
- Stir through the Quorn pieces and let them start to heat through (stirring regularly).
- Meanwhile, par-boil the broccoli for about 5-8 minutes in boiling water.
- Tip the broccoli in with the sauce and mix. Then pour into a large casserole dish.
- Sprinkle with the breadcrumbs and grated cheese. Pop into the oven for about 25 minutes until golden brown and heated through.
glutenfreeness 