Broccoli blog recipe sheet

BST: BROCCOLI SUMMER TIME Or what to do with Summer Broccoli

BROCCOLI, PRAWN & PAK CHOI STIRFRY This is a delicious and speedy meal that not only satisfies the tastebuds but packs a hefty bunch of vitamins and minerals too.

Serves 4

Ingredients 200g broccoli, broken into small florets 1 chilli, finely chopped (remove the seeds if less heat required) 2 tablespoons of oil.

4-5 spring onions.

2-3 cloves of garlic, peeled and finely sliced a thumb- sized piece of ginger, peeled and finely chopped 2 carrots thinly sliced/ julienne 1-2 pak choi, finely shredded.

400g prawns, peeled and veins removed 3 tablespoons of soy sauce 1 tbs sesame oil 1 tbs of sesame seeds

Method Firstly, steam the broccoli, until tender, around 2-3 minutes, then remove and set aside.

Heat a large wok or frying pan until very hot. Add the oil, onions, garlic, chilli and ginger. Fry for a couple of minutes until the onions are just softening. Then add the pack choi, prawns, carrots, broccoli and a couple of splashes of soy sauce alongside the sesame oil. After a minute or so add the sesame seeds and continue cooking the mixture until the prawns are pink and just tender, around 2-4 minutes. Add a few more sprinkles of soy, if your tastebuds require and serve with your favourite rice, quinoa or noodles.

BROCCOLI, POTATO & ROSEMARY PIZZA This pizza recipe is adapted from Food 52 and captures the summery taste of chargrilled broccoli, new potatoes and rosemary. This no sauce pizza base is deliciously crispy with the garlic and olive oil delivering an earthy taste. It really is a pizza that will impress, and is particularly suited to al fresco dining.

Serves 2-3

Ingredients 2 uncooked pizza crusts (recipe on next page) 1 - 2 new potatoes, skins left on, very thinly sliced (use a mandolin or the side of a grater) salt extra virgin olive oil 1 large broccoli head or several smaller heads, washed, ends trimmed 1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact 1/4 teaspoon of chilli, finely chopped I -2 balls of fresh Puddledub mozzarella cheese, torn into small pieces 2 tablespoons fresh rosemary leaves 1/2 cup finely grated Parmesan cheese (optional) freshly ground black pepper rosemary sprigs for garnish

Method Preheat oven to 180째C/ 375째F/Gas mark 5.

Toss potatoes with one tablespoon olive oil and one teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from the oven and let cool. Increase oven temperature to 220째C/420째F/ Gas mark 6.

Meanwhile, steam the broccoli for 30 seconds to a minute, before plunging it into a bowl of ice cold water to stop the cooking process.

Cut into fine sprigs.

Heat one tablespoon of olive oil in frying pan over a medium heat. Add minced garlic and chilli flakes. SautĂŠ briefly, 30 seconds. Add the broccoli and 1/2 teaspoon salt. SautĂŠ for one minute. Remove from the heat. Taste and add more salt if necessary.

To assemble the pizzas: Lightly brush the pizza crusts with olive oil. Rub all over with smashed garlic cloves.

Arrange one layer mozzarella cheese over the crusts. Top with one layer of potatoes and broccoli. Sprinkle one tablespoon rosemary over each crust. Top with grated Parmesan cheese if you wish.

Bake on pizza stone or on a tray on the lowest rack in the oven until the crust is golden brown and the cheese is bubbly, about 15 minutes.

Before serving, sprinkle with a little olive oil and season with black pepper and a little drizzle of olive oil.

Pizza Dough Recipe 2 teaspoons dried yeast 1/2 cup lukewarm water 3 1/2 cups plain flour 1/4 cup bread or semolina flour 1 teaspoon salt 3/4 cups cold water 1/4 cup olive oil Stir the yeast, flours and salt together in a bowl and then carefully add the water until a dough is formed. Allow the dough to bubble for 30 minutes or so. Turn the dough out onto a lightly floured board and knead with your hands until it is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead for about 5 minutes. Place the dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with cling film and let it rise in a warm place until doubled in size, 1 - 2 hours. Punch the dough down, and leave to rise for another 45 minutes.

Divide dough into two equal disks (or four if you would like small pizzas.) Let it rest for 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10" shapes.

SUMMER BROCCOLI SALAD This light, speedy and satisfying salad is perfect for sunny days. If you want to, make more for a packed lunch as it keeps well in the fridge for a day or so. Just remember to leave the dressing aside until you are ready to serve.

Play around with whichever leaves or edible flowers you have to hand. You could also serve with some cooked puy lentils or quinoa.

Serves 2

Salad Ingredients 200g broccoli 2 spring onions, thinly sliced 1 red pepper, thinly sliced 2-3 handfuls of spinach, washed and finely shredded 1-2 handfuls of rocket 200g feta

Dressing Ingredients 4 tablespoon of oil 1 tbsp apple cider vinegar 2tsp honey 2tsp of mustard salt and pepper Steam the broccoli for 2- 3 minutes until just tender then place it in cold water to stop cooking further and chop or break into bite sized florets. Pop the florets into a large mixing bowl, adding the remainder of the salad ingredients. Crumble over the feta. Mix together the dressing ingredients in a small bowl or pop into an old jam jar and give it a good shake. Taste for seasoning and pour over the salad and enjoy!