Broccoli gratin

Method

1. Chop the broccoli into small pieces /florets. Heat the milk, onion and bay leaves in a small pan and bring slowly to the boil. Leave it to cool for 20 minutes to allow the flavours to infuse.
2. Bring the milk back to the boil and pour it info a jug removing the onion and bayleaf.
3. Melt the butter in a medium pan, stir in the flour and cook gently for 1 minute.
4. Remove from the heat and gradually stir in the hot milk. Return to the boil whistlt stirring and then simmer for 5 minutes, stirring now and then.
5. Add the cream (if using), nutmeg and salt and pepper to taste. Keep warm over a very low heat, continuing to stir the mixture now and then so a skin doesn’t form.
6. Put the broccoli in a steamer (or colander/sieve) over a pan of boiling water. Cover and steam for about 5 minutes or until just tender . Drain the broccoli then place in a shallow ovenproof dish. Pour over the warm sauce and sprinkle with the grated cheddar.
7. Grill for 4-5 minutes or until the top is golden in places and bubbling.