Organic Broccoli from Spain.
Everyone loves broccoli and it's no wonder. This vibrant and delicious green vegetable (which is actually a bunch of flower buds), is high in many nutrients including fibre, vitamins C and K, iron, calcium and potassium. Give the broccoli a good rinse then carefully trim off a mere cm or less from the base of the stem. The stalk is tender and full of goodness so please don't waste it! Cut the florets away from the stalk and break them into pieces, then thinly slice the stem into delicious slivers. These can be cooked alongside whatever you are using the florets for or cooked separately in another dish like a stir fry or a soup. They are even delicious raw dunked into hummus or a salsa verde.
- Broccoli can be steamed, roasted, fried or even eaten raw. It goes well in countless dishes or as a side to any savoury meal.
- Add broccoli to your cauliflower cheese. Add cooked pasta too to make a macaroni/cauli/broccoli cheese hybrid.
- Broccoli with small pasta shapes like orecchiette is a classic simple pasta dish. Cook the pasta in salted water. Remove the pasta into a bowl but reserve the pasta water. Cook the chopped broccoli in the pasta water until very soft. In a large separate pan, sauté lots of crushed garlic in a generous amount of olive oil/butter then add the cooked broccoli and crush it into the pan with the back of a wooden spoon to lightly break it up, almost into a sauce. Add the zest and juice of a lemon, the drained pasta and a ladle or two (or more) of the pasta water - stir well to coat the pasta in the sauce and reheat it. Taste and season if needed and serve with chilli flakes, extra virgin olive oil and toasted seeds/pine nuts.
- Broccoli is brilliant lightly steamed then added to frittatas, pies, quiches etc. It's also great in salads and buddha bowls.
- Broccoli and chilli go really well! Pan fry sliced broccoli until tender then add cashew nuts and sweet chilli sauce. Serve with rice or noodles.