1. Preheat the oven to 190°C / 375°F / Gas Mark 5.
2. Cut the broccoli into even-sized florets. Cook in boiling, salted water or steam until just tender.
3. Mix together the dried crumbs, Parmesan cheese, dry English mustard powder and paprika.
4. Arrange the broccoli in a ceramic dish such as a lasagne dish.
6. Empty both cans of Weightwatchers from Heinz Mushroom Soup into a pan and heat gently. Add the dried tarragon and season to taste with salt and freshly ground black pepper. Bring to the boil and then reduce the heat and simmer, stirring for 3-4 minutes.
7. Pour the soup over the broccoli florets, sprinkle over the grated low fat cheese and then sprinkle over the breadcrumb mixture.
8. Bake in the centre of the oven for 15-20 minutes or until lightly browned.
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