Prepare the Broccoli: First, preheat your oven to 200°C (180°C Fan) and line a large baking tray with baking parchment. Steam or boil the broccoli florets for 4-5 minutes until they are tender but still have a bit of bite. Drain them thoroughly and let them cool for a few minutes.

Chop and Dry: Once cool enough to handle, finely chop the broccoli. You can do this with a knife or by pulsing it a few times in a food processor – just be careful not to turn it into a paste. Transfer the chopped broccoli to a clean tea towel and squeeze out as much excess water as you possibly can. This is a crucial step!

Combine the Ingredients: In a large mixing bowl, combine the squeezed broccoli, grated mature cheddar, grated Parmesan, 100g of the panko breadcrumbs, the beaten egg, minced garlic, onion powder, smoked paprika, and Dijon mustard. Add the plain flour and chopped chives.

Season and Mix: Season generously with salt and black pepper. Use your hands or a sturdy spoon to mix everything together until it's well combined and holds its shape when pressed.

Chill the Mixture: Cover the bowl and place it in the refrigerator to chill for at least 15 minutes. What works best for me is chilling it for a good 30 minutes, as a colder mixture is much easier to roll and less likely to spread while baking.

Form the Balls: Place the remaining 50g of panko breadcrumbs on a shallow plate. Take the mixture out of the fridge. Using your hands or a small cookie scoop, form the mixture into balls about the size of a golf ball (around 2-3cm in diameter).

Coat and Arrange: Roll each ball in the panko breadcrumbs until it's evenly coated, then place it on the prepared baking tray. Leave a little space between each one to allow them to bake evenly.

Bake to Perfection: Lightly spray the broccoli cheese balls with olive oil spray or brush them with a little olive oil. Bake for 20-25 minutes, carefully turning them over halfway through, until they are a deep golden brown and beautifully crisp. You might see a tiny bit of cheese bubbling out, which is a very good sign!

Serve Warm: Let them cool on the tray for a couple of minutes before serving. They are best enjoyed warm with your favourite dipping sauce.