Basic cooking instructions
Remove leaves and divide large heads into florets. Rinse well. Boil or steam for 5 minutes. Serve with a knob of butter and freshly ground black pepper, or finish under the grill with grated cheese, or with a hollandaise sauce.
Blanch for 2-3 minutes, drain well and pack into freezer bags. Cook from frozen in boiling water for 5-8 minutes.
Broccoli and Feta Pie
1 large head broccoli, chopped 1 onion, chopped
25g melted butter 3 eggs, beaten
handful parsley, chopped 50g feta, crumbled
8 sheets filo pastry
Saute broccoli and onion in oil until tender. Combine eggs, parsley, cheese and seasoning, and add in the broccoli and onion mix. Oil an ovenproof dish and line with4 of the sheets of filo, brushing each sheet with butter. Pour in the filling and then cover with the other 4 sheets of buttered filo. Brush top with butter and bake at 200C for about 30 minutes.
25g butter 1 onion, chopped
1 potato, diced 600g broccoli, chopped
1 clove garlic, crushed 1 litre stock
250ml evaporated milk or cream chives and cheese to garnish
Melt butter in large pan and sauté onion, potato and garlic for 5 mins. Add broccoli (including stalks) and then stock. Bring to boil and simmer for 15 mins – do not overcook! Liquidise soup until smooth. Return to pan, add milk and season to taste. Serve sprinkled with chives and grated cheese – or crumbled stilton – if desired.
250g cooked chicken, chopped 400g broccoli
tin condensed cream of chicken soup 3 tablespoons mayonnaise
2 teaspoons lemon juice 1 heaped teaspoon curry paste
200ml crème fraiche 100g fresh breadcrumbs
50g mature cheddar
Boil broccoli florets for 2 minutes, then drain. Place in ovenproof dish, together with chopped chicken. Mix together soup, crème fraiche, lemon juice and curry paste and spread over the broccoli and chicken. Sprinkle with breadcrumbs and then cheese. Bake at 180C for 25 mins until golden brown. Serves 4.