Veggie No-Chicken & Broccoli Gratin

• Boil the broccoli for 5 minutes, covered, then drain and set aside.
• Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the veggie chicken for 4 minutes until lightly browned, then add a splash of water.
• Fry for 1 more minute until the water has evaporated.
• When the potatoes are done, add the veggie chicken and the broccoli and set aside.

• Meanwhile, chop the shallot and slice the onion into thin half rings. Prepare the stock.
• In a bowl, combine the onion with the panko breadcrumbs and half of the cheese. Season with salt and pepper, then set aside.
• Crush or mince the garlic.
• Finely grate a pinch of nutmeg as preferred.

• Melt the butter in a saucepan over medium-high heat. Fry the shallot and garlic for 2 - 3 minutes, then stir in the flour.
• When it turns golden brown, pour in the cream and the stock.
• Bring to a boil, stirring continuously so as to prevent clumps from forming.
• Reduce the heat and stir in the nutmeg.

• Add the rest of the cheese and season to taste with salt and pepper (see Tip).
• Add the Middle Eastern spices to the broccoli-potato mixture.
• Mix well to combine, then turn off the heat and transfer everything to an oven dish.

Tip: add an extra splash of water if the sauce is too thick; if it's too thin, add some extra flour.