Instructions: Bring a large pot of salted water to the boil. Separate broccoli into flowerets, plunge into boiling water and cook until tender but still bright green.

Remove and drain well, arrange in serving dish and smother with cheese sauce. Serve sprinkled with toasted almonds.

Cheese sauce:
Grate the cheese.

Melt the butter in a saucepan and add the flour, and cook, stirring constantly for 1 minute over low heat. Remove pan from heat. Add the milk gradually, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Remove sauce from heat and whisk in combined egg yolk and cream. Sauce should be thick and creamy.

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