Separate the florets and steam for 15 minutes

In the meanwhile melt butter in a small pan, add flour and stir in. Keep stirring for a minute

Slowly add the milk a little at a time and mix in well until you have a smooth but thick sauce. Stir in the sugar

Add the mustard powder and seasoning, stir in well, remove from heat and sprinkle in the cheese and give the sauce a swirl so that the cheese goes through but doesn't quite mix in

Put the broccoli into a small ovenproof dish and pour over the cheese sauce.

Put the bowl into a hot oven at around 220ºC for 20 minutes