Serves 4

Ingredients

• 450g/1lb broccoli, washed and cut into florets
• 4 large tomatoes, chopped
• 2 medium onions, chopped
• 115g/4oz butter
• 4 tablespoons tomato ketchup or 2 tablespoons tomato puree
• Salt and pepper
• 170g/6oz grated cheese

White sauce

• 560ml/20floz milk
• 55g/2oz butter
• 55g/2oz flour
• Seasonings: salt, pepper, cayenne pepper, mustard powder

Instructions

1. Preheat the oven to 200C/400F/Gas mark 6. 
2. Heat 115g/4oz butter in a pan and gently cook the tomato and onion until the onion is soft.
3. Add salt and pepper to taste and then mix in the tomato ketchup or tomato puree.
4. In another pan cook the broccoli in boiling water until nearly tender and then drain.
5. Place the tomato and onion mixture in an oven proof dish and lay the broccoli on top.
6. Make the white sauce by heating in a saucepan 420ml/15floz of the milk with 55g/2oz butter. In a small bowl mix 55g/2oz flour with the remaining 140ml/ 5floz milk to form a paste. Add the paste to the milk and butter mixture in the saucepan and cook gently until thickened, stirring constantly. Add salt and pepper, a pinch of cayenne pepper and a pinch of mustard powder.
7. Stir about two thirds of the grated cheese into the white sauce and pour over the vegetables.
8. Sprinkle the remaining grated cheese over the top and cook in the oven for 20 minutes or until the top has browned.
9. Serve hot with crusty bread or cooked potatoes.

Specific conditions:
Loss of weight/appetite

Nutritional information (approximate values per portion)
Energy: 665 kcal; Protein: 24g; Fat: 51g (of which saturates: 29g); Carbohydrate: 29g; Fibre: 6g.

Cancerbackup thanks Elizabeth Ward for contributing this recipe.