Wash and de-stem the broccoli, cut into bite-sized pieces and steam to al dente.
Preheat oven to 200ºC/180ºC fan/gas mark 6
Remove the rind of your Sharpham Rustic and cut into small chunks. Slice the mushrooms.
Dice the onion and garlic, add a knob of butter to a frying pan over medium heat and stir in the onions. Wait for them to soften slightly, then add the garlic.
Blend the condensed mushroom soup and Sharpham Rustic, leaving a handful of cheese chunks.
In an ovenproof dish, add the cooked onions and garlic, sliced mushrooms, steamed broccoli and blended mushroom soup. Mix well.
Add the remaining chunks of cheese and the flaked almonds. Break up the crackers and sprinkle on top. Then cook in the oven for 45 minutes or until golden brown and the broccoli has softened.
Serve with your favourite roast joint or on the side of savoury pies.