Tag Archives: broccoli

Recipe of the Week – 7th January 2018 – Broccoli and Leek Spelt Risotto

Since the New Year I have started to look at new ways of cooking familiar foods, particularly trying to find healthier alternatives. This is my twist on a recipe for ‘Speltoto’ by Hugh Fearnley-Whittingstall, using a ‘Superfoods’ mix of Spelt, Red Quinoa and Freekah, but any grain would work well and provides a more textured and less stodgy alternative to Risotto. Don’t worry I’m sure I’ll get back to stodgy recipes once the Christmas guilt has subsided!

Serves 4


3 medium leeks, trimmed and sliced

1 small head of broccoli, cut into florets

1 large onion, finely chopped

1 clove of garlic, finely chopped

300g dried Spelt or grain mix (I used M&S Superfoods mix)

4 tbs olive oil

1200ml good quality vegetable stock from bouillon

1 tsp dried Herbes de Provence

50g vegetarian Parmesan, grated plus a few slivers to finish. (Can be easily substituted with a dairy-free hard cheese to make it vegan.)

Salt and pepper to season


1. Heat half of the oil in a large saucepan and gently sauté the onion and garlic for about 7 minutes until soft. Stir in the herbs.

2. Add the Spelt, stir well to combine and cook for a further minute before adding the stock a little at a time.

3. Continue adding the stock a ladleful at a time until it is all absorbed (this should take approx. 20 minutes)

4. Meanwhile in a separate pan add the remaining oil and gently sauté the leeks and broccoli until soft.

5. Combine the contents of the two pans then stir in the grated cheese and season.

6. Serve immediately with toast, a further drizzle of oil and a few slivers of cheese.


Recipe of the Week – 27th February 2017 – Potato and Broccoli Brunch Frittata

Sometimes recipe ideas come from necessity, in other words, what I manage to find in the fridge! This recipe is a nice simple one which can be used as a quick brunch or as a satisfying lunch with a green salad. It started off as a frittata using an omelette base, but I then combined it with the pan-fried potatoes and broccoli to make it more like a rosti. Anyway, it was very tasty and I hope you like it!

Serves 4 to 6


3 large baking potatoes, left unpeeled if the skins are ok, and cubed

1 large head of broccoli, cut into large florets

3 tbs sunflower oil

2 garlic cloves, sliced

2 tbs thyme leaves

100g mature cheddar cheese, grated

6 eggs

Salt and pepper to taste


1. Place the potato cubes in a large pan of salted boiling water and bring to the boil. Par boil for 5 minutes then add the broccoli. Return to the boil for a further 1 minute. Drain and set aside.

2. Put the sunflower oil in a large deep frying pan then add the potatoes, broccoli, garlic and half of the thyme leaves. Gently sauté for 10 minutes, stirring often.

3. In a separate bowl, beat the eggs with the remaining thyme, season, the pour over the vegetables. Sprinkle the cheese over then cover. Allow to simmer until the eggs are set (about 10 minutes) then place under the grill to brown.

4. Serve immediately with bread and a salad.

Recipe of the Week – 13th June 2016 – Broccoli, Kale and Pepper Wraps

Now that Summer is here in the North of England (hence the heavy rain!), I’m beginning to experiment with lighter, more salad-based recipes. This one uses a combination of vegetables and salad ingredients, and is satisfying, yet very healthy – I love broccoli and any chance to use it is always welcome!

Makes 8 wraps


8 large tortilla wraps

1 medium head of broccoli, cut into florets

100g fresh kale, rinsed and roughly chopped

1 large red pepper, deseeded and sliced

2 cloves of garlic, crushed

4 tbs extra virgin olive oil

1 tsp sea salt

1 tsp freshly ground black pepper

200g various fresh salad leaves (eg. spinach, rocket, watercress)


1. Put the broccoli florets in a saucepan with about 2 inches water and bring to a boil. Cover and simmer for 5 minutes until the broccoli is beginning to get tender. Drain thoroughly.

2. Place the broccoli, 2 tbs of the olive oil, garlic, salt, and pepper in a food processor, and blend until smooth. Set aside.

3. In a large frying pan or wok add 2 tbs of olive oil and flash-fry the chopped kale and peppers slices on a high heat until browned.

4. On each wrap, spread out 2 tbs of the broccoli mixture, then arrange the kale leaves, some pepper slices and salad leaves. Roll into a burrito, halve and serve. These are just as nice warm or cold, and they go well with a selection of salads.

Recipe of the Week – 9th June 2014 – Broccoli and Pea Macaroni Cheese

I make no apologies for posting this, which is a bit similar to one I have added before, because this is one of my childrens’ favourites. This went down in double-quick time and is a great comfort food at any time!

Serves 4 as a main or 6 as a side


300g dried macaroni
1 medium head of broccoli, cut into florets
150g frozen peas
50g butter
50g plain flour
600ml milk
200g grated mature cheddar cheese
50g grated vegetarian parmesan
1 tsp whole grain mustard
Salt and pepper


1. Add the macaroni to a large saucepan of salted water, bring to the boil and cook for 8 minutes. Add the broccoli and peas and boil for a further 5 minutes. Drain well and set aside.

2. Melt the butter in another (or the same!) large saucepan then slowly add the flour and stir to form a roux, cooking for 2 minutes before gradually whisking in the milk. Cook gently for 15 minutes until it becomes a smooth and thickened sauce.

3. Take the sauce off the heat and add most of the cheese and the mustard and stir well until the cheese is melted. Season to taste.

4. Add the macaroni, peas and broccoli to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.

5. Sprinkle over the remaining cheese and the parmesan and place under a hot grill. Cook until the cheese is browned and bubbling. Serve with a green salad.

Recipe of the a Week – 11th November 2013 – Broccoli Frittata


This recipe is a really nice way to use up additional eggs and vegetables when inspiration fails to strike (which happens regularly to me!), and I think is always preferable to an omelette. This went really fast in the cafe last week, and I’m going to try a courgette one this week, however lots of fun can be had experimenting with variations!

Serves 8-12


4 large or 6 medium good quality potatoes, peeled and sliced
2 medium onions, peeled and sliced
200g brocolli, cut into florets
8 medium free range eggs
300ml single cream
3 tbs olive oil
2 tsp Herbes de Provence
1 tsp sweet smoked paprika
50g mature cheddar cheese, grated


1. Preheat the oven to 180C.

2. Add the potato slices to a large pan of lightly salted water and par-boil for 8 minutes. Drain and allow to steam dry.

3. Add the olive oil to a large firm-based frying pan and gently fry the potato slices for approximately 8 minutes, turning regularly.

4. Add the onion slices and broccoli florets and gently fry for a further 5 minutes, adding more oil if required.

5. Meanwhile, add the eggs and cream to a large jug and whisk together with the herbs and paprika.

6. Pour the liquid over the vegetables and sprinkle the cheese over.

7. Place a lid over the frying pan and place in the oven for 10 minutes until set.

8. Transfer to a large plate and allow to cool. Serve with a green salad and fresh bread.

Recipe of the Week – 10th June 2013 – Macaroni and Broccoli Cheese


This is a brilliant staple for family meal-times which I always seem to forget to get around making! When I do remember, the huge casserole dish is always emptied between the four of us!

Serves 6


300g dried macaroni

150g broccoli. cut into small florets

50g butter

50g plain flour

500ml milk

1tsp dijon mustard

250g grated mature cheddar

Salt and pepper to taste

1. Place the macaroni and broccoli in a large pan of boiling salted water and cook for approximately 8 minutes until the pasta is al dente. Drain and set aside.

2. Put the butter in a separate saucepan, and heat gently until melted. Add the flour and stir to form a roux, then cook gently for 2 minutes before whisking in the milk, a little at a time to prevent lumps. when smooth, cook gently for 10 minutes until thickened.

3. Remove the sauce from the hob, add most of the grated cheese (retaining enough for the topping), the mustard and seasoning, and stir until melted.

4. Add the macaroni and broccoli to the sauce and mix well before placing in a large ovenproof dish.

5. Sprinkle over the remaining cheddar and place the dish under a hot grill until browned. Serve hot with a fresh green salad and crusty bread.