Broccoli and Cider Cheese

(SERVES 4)

• 350 g/12 oz broccoli florets
• 45 ml/3 tbsp plain (all-purpose) flour
• 60 ml/4 tbsp skimmed milk powder (non-fat dried milk)
• 150 ml/ ¼ pt/ 2/3 cup cider
• A small knob of low-fat spread
• 50 g/2 oz/ ½ cup low-fat Cheddar cheese, Grated
• Salt and freshly ground white pepper
• 1 eating (dessert) apple, halved, cored and sliced
• Lemon juice

To Serve:

• Poached Tomatoes with Basil
• 4 slices crusty bread

Cook the broccoli in lightly salted boiling water until just tender. Drain, reserving 150 ml/ ¼ pt/ 2/3 cup of the cooking water. Place the broccoli in a flameproof serving dish. Blend the four and milk powder with the cider in the broccoli saucepan until smooth. Stir in the reserved cooking water. Add the low-fat spread. Bring to the boil and cook for 2 minutes, stirring all the time. Stir in three-quarters of the cheese and salt and pepper to taste. Pour over the broccoli. Sprinkle with the remaining cheese and brown under a hot grill (broiler). Dip the apple slices in lemon juice to prevent browning. Arrange attractively around the top of the cheese and serve with Poached Tomatoes with Basil and crusty bread.