Broccoli with Sherry and Mushroom Sauce

This is a sauce that goes really well with both fresh and frozen broccoli. We've had it twice now and - trust me - it lifts this modest veg into something quite glamourous.

To make it, you'll need (for 2 people):

1/2 lb broccoli (of course), trimmed and washed
1/2 oz butter
6 oz mushrooms, wiped and finely chopped
1/2 oz wholemeal flour
1/2 pint milk
Salt and pepper
1 tablespoon dry, light sherry

And what you do:

1. Boil the broccoli for about 10 minutes in slightly salted water, until it's tender.

2. Melt the butter in a pan and saute the mushrooms gently until they are soft - about 5 minutes.

3. Add the flour. Cook, stirring continuously for 1 to 2 minutes.

4. Remove from heat, and stir in the milk and the seasoning. Return to heat and bring to the boil, still stirring, until the sauce is smooth and thick.

5. Add sherry and cook for a further minute.

6. Drain the broccoli and pour over the sauce. Serve immediately.