Another stunning but simple recipe from the incredible Anita of La-Petite Bouchée! This one is a corker, pure yummers, check it out! Ingredients 1 head of Romanesco 1 small leek, finely chopped A knob of butter For the cheese sauce ½ pint of whole milk A small knob of butter 1 tbsp flour 3oz of Stilton A pinch of nutmeg Salt and pepper to taste For the topping A couple of good handfuls of breadcrumbs A glug of olive oil A dusting of paprika Method Prepare the romanesco by cutting into florets and cook in boiling water, then leave to drain. While the broccoli is draining, slice the leek and sauté gently in the melted butter until it is softened. Next arrange on the base of a gratin dish (or shallow oven proof dish). Arrange the romanesco on the top of the bed of leeks. Make the cheese sauce by adding flour and butter to a hot pan until they bind together. Gradually add milk to the flour and butter mixture stirring continuously until the sauce thickens. Season to taste, take off the heat and then add the stilton. Pour the sauce over the broccoli add a little grated cheese, then cover with the panko breadcrumbs. drizzle with the olive oil and dust lightly with the cayenne. golden and the cheese sauce underneath is bubbling. Remove from the grill and serve immediately.