Broccoli Casserole

750 ml/1 1/4 pints vegetable stock
450 g/1 lb broccoli, divided into florets
pinch of grated nutmeg
1 tablespoon chopped herbs (chives, parsley or
thyme)
3 eggs
1 tablespoon skinned milk
1 tablespoon grated Parmesan cheese

Grease an ovenproof casserole. Preheat the oven to moderately hot (200C/400 °F, Gas Mark 6).

Bring the stock to the boil in a large pan, add the broccoli and nutmeg. Bring back to the boil, lower the heat, cover and cook gently for 10 minutes. Drain and place in the dish. Sprinkle with the chopped herbs.

Beat the eggs with the milk and Parmesan cheese and pour over the cauliflower. Place the casserole in the oven and cook for about 20 minutes or until the egg custard has set.

SERVES 4