Place a saucepan with 1 ½ inches of water over a high heat and bring to a boil. Once boiling, add the steamer tray/basket with the broccoli and steam for 5 minutes (if the broccoli florets are large then possibly 6 – 7 minutes).
365 g broccoli florets
Preheat the oven to 175C/350F/Gas Mark 5
When the florets can be easily pierced with a fork they’re cooked and should be removed from the heat. Cut into bit size pieces or pop into a mixing bowl.
Add the soup, mayonnaise, eggs, butter, onion, bell pepper, salt and black pepper and stir thoroughly.
285 g cream of chicken soup, 230 g mayonnaise, 2 large eggs, 60 g unsalted butter, 1 medium onion, 1 medium red bell pepper, ½ tsp salt, ¼ tsp ground black pepper
Add ½ of the cheese to the mixing bowl and stir well.
350 g cheddar cheese
Lightly butter/cooking spray a baking dish (20cmx20cm) or similar volume dish.
Add the mixing bowl contents to the baking dish and level with a spatula. Add the tomato halves and gently push into the mixture.
12 medium plum tomatoes
Sprinkle the remaining cheese over the top and place in the preheat oven for 30 minutes or until the cheese is golden brown and melted.