Time to prepare: 25 minutes
Time to cook: 40 minutes
- 1 large head of broccoli
- 200g smoked streaky bacon
- 150g cooked chestnuts
- 2 garlic clove
- 30g butter
- 30g plain white flour
- 400ml whole or semi-skimmed milk
- ¼ tsp ground nutmeg
- 1 lemon
- 150g grated mature cheddar cheese
- 50g panko breadcrumbs
- Salt / Pepper to season
- Pre-heat the oven at 190°C fan.
- Bring a pan of salted water to the boil. Remove the tough stalks of the broccoli, then cook the florets in the water for 10 minutes or until soft. Drain the broccoli.
- Cut the bacon into lardons and crush the garlic. In a frying pan, sauté the bacon for a few minutes, then add the chestnuts and garlic, cook for an extra 2 minutes, then add the broccoli for 2 more minutes.
- In a saucepan, melt the butter, add the flour, then cook for a minute. Add the milk and make a roux. Add the lemon zest, the nutmeg and half the cheese, taste for seasoning.
- Place the broccoli mix into a gratin dish, pour the cheese sauce over. Combine then sprinkle the panko and remaining cheese over the top.
- Place the gratin in the oven and bake for 20 to 30 minutes or until the sauce is bubbly and crispy on the top.
For a richer flavour you can:
- Add a drizzle of truffle oil into the cheese sauce.
- Replace the cheddar with blue cheese adds a richer flavour.
Recipes developed by our local Chef, Sylvain Gachot.
For more recipes like this, visit our Ostomates Kitchen where you can sign up to receive a free recipe book.
Sylvain Gachot – Freelance chef
Sylvain grew up in a family vineyard in St. Emilion, Bordeaux, France. His passion for cooking emerged at an early age and was very much influenced by the food and wine from the region. He decided to start his career by learning the trade in a Catering College.
After graduating, Sylvain developed his skills in a classic French restaurant, but this was not enough for him. He wanted to travel the world and improve his English at the same time.
In 2009 Sylvain joined the kitchen brigade at Lainston House near Winchester. He worked his way up the ranks to become Senior Sous Chef, and in 2015 he was given the opportunity to manage a new project at Lainston House – the Exclusive Cookery School. Sylvain was involved in planning the course schedule, creating menus, researching competitors, ordering the equipment and actively promoting the cookery school. He has enjoyed his time at Lainston, teaching and sharing his knowledge with many guests and colleagues. Sylvain has been involved in many projects creating bespoke menus for people with specific requirements and restrictions and enjoys the process of researching and developing recipes.
When he is not busy in the kitchen, you can find Sylvain in his garden, tending to his crop of tomatoes, courgettes, strawberries and flowers.