Broccoli casserole

Blanch fresh broccoli for 2–3 minutes, then drain it very well; it should still be slightly firm before baking. If using frozen broccoli, thaw it first and press or pat away excess water.

Bake it at 190°C for about 20–25 minutes, until the sauce bubbles at the edges and the centre is piping hot. If the topping browns too quickly, loosely cover the dish with foil.

Yes. Assemble it, cover and refrigerate for up to a day, but add a breadcrumb or cracker topping just before baking so it stays crisp. Bake it straight from the fridge for a little longer, until piping hot throughout.

Yes: thaw it completely and drain it thoroughly before mixing it with the sauce. Frozen broccoli is often softer than fresh, so skip blanching it and avoid overbaking.

Serve it alongside roast chicken, baked fish or a nut roast, with potatoes or crusty bread to catch the sauce. It can also make a filling main course with a green salad.

You can freeze it baked or unbaked in a well-sealed container for up to 3 months. Thaw it in the fridge before reheating or baking, and add a fresh topping if you want it crisp.

Yes. Cut cauliflower into small florets and blanch them for 3–4 minutes before adding the sauce; they take a little longer to soften than broccoli. Cauliflower casserole has 86 kcal per 100 g, compared with 114 kcal in broccoli casserole.