Another way is to boil it for about 5 minutes and make a cheese sauce Pour the sauce over the part cooked broccoli and cook in the oven until the sauce is bubbling.
25g plain flour
300 mls of milk
200g of cheese (or more if you like it stronger)
Melt the butter over a low heat and with a whisk stir in the flour add the milk stirring all the time with the whisk. Stir until the sauce is smooth and thickened. Add three quarters of the cheese. Spoon over the sauce coating the broccoli and then sprinkle the remaining cheese. Bake in the oven 180C/ 160 C fan/Gas 4 for about 20-25 minutes until piping hot and golden on top. If you have any cauliflower or leeks you could prepare them in the same way as the broccoli and add them to the broccoli. Serve as a side vegetable dish or as a main course with crusty bread.
Sausage and broccoli carbonara
1 tbsp olive oil
50g parmesan grated, plus extra to serve
1 head broccoli, broken into small florets
2 garlic cloves, crushed
MethodIn a large pan, heat the oil and cook the sausage balls until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug. Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water. Add the garlic to the sausage balls and cook for a couple mins more, being careful the garlic doesn’t brown. Remove the pan from the heat. Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce – if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.
If you have any other vegetable you would like us to feature please let us know!
Swede can be use in so many different ways
Baked swede with slow-cooked onions
You could serve the swede in place of potatoes.
What to do:
Heat the Oven to 190C/Gas 5In a frying pan set over a low to medium heat and slowly fry the onions in butter, stirring occasionally until very soft and tender, about 15 minutes. Peel the swede, not an easy job but worth persevering. Chop the swede into 3 mm slices. In a big bowl mix the swede and the onions together. Season well with salt and pepper. Pack into a greased roasting tin and layer as flat as you can. Cover the roasting tin with foil as tight as you can. Cook in the oven for about 30 minutes, or until the vegetables yield easily to the point of a knife. Remove the foil and cook for a further 15-20 minutes, until the top is golden brown.
Aubergines are very versatile and are great cooked in many different ways
It's really important to cook them fully, you’ll know as the flesh will be meltingly tender. It's not necessary to peel an aubergine.
How to grill aubergine
The best way to roast aubergine is to cut into cubes, toss with a little oil, season and roast at 200C/ fan 180C/ gas 6 until really soft
3 tbsp oil
1 onion finely chopped
garlic (optional) finely chopped
2 tins 400g tomatoes
2 aubergines cut into 1 cm discs
6 lasagne sheets
Either dried basil or fresh
(1) Heat 1 tbsp of oil in a pan and cook the onion with a pinch of salt for 10 minutes or until softened. Add the garlic and cook for a few minutes, then tip in the tinned tomatoes and simmer gently for 20 minutes, until thickened. Season and add the herbs
(2) Heat a large frying pan or griddle pan over a medium heat then use the remaining oil to brush both sides of the aubergine slices. Cook, in batches, for 4-5 minutes on each side until gold, charred and softened.
(3) Make the white sauce
(4) Heat the oven to 200C/fan 180C/gas6
Put half the aubergine slices into a deep 20cm x 30 cm baking dish and spoon over half of the tomato sauce, then half the lasagna sheets and half the white sauce.
(5) Tear over half of the mozzarella. Repeat the layers, starting with the aubergine slices and ending with the mozzarella. Grate some cheese (parmesan if you have it) over the top then put into the oven for 40 minutes or until bubbling and browned on top.
1 large onion finely chopped
1 large dice aubergine
2 courgettes diced
1 red pepper diced
400g tin tomatoes
fresh basil or dried
(1) Cook the onion and crushed garlic in 1 tbsp oil in a non stick pan for 5 minutes. Add the aubergines and cook for 10 minutes
(2) Add the courgettes and pepper and cook for 2 minutes, then add the tomatoes and simmer for 15 minutes. Stir through the fresh basil or dried herbs, whichever you have.
This can be served as a main course with crusty bread.
Beetroot, when our fareshare delivery came last week and we received beetroot. We knew we needed some ideas. Beetroot is one of those vegetables most don't know how to cook.
Honey Roasted Beetroot and Carrots
4 medium carrots, diced
1 tbsp balsamic vinegar
2 tbsp clear honey
1 tbsp olive oil
4 precooked beetroots (not in vinegar)
25g pumpkin seeds (optional)
handful of herbs fresh or dry, such as parsley
Step 1: Heat oven to 180C/160C fan/gas 4 In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 minutes
Step 2: Remove 5 minutes before the end of cooking time and add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with pumpkin seeds and herbs.
500g whole raw beetroot (3-4 medium beets)
100g unsalted butter plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract (or vanilla essence)
250g caster sugar
100g plain flour
25g cocoa powder
Step 1: Wear a pair of rubber gloves to stop your hands from staining, then top, tail
and peel the beetroot. You’ll need about 400g. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film then microwave on high for
12 minutes or until tender. If you don’t have a microwave you could place beetroot in a pan of cold water bring to boil and simmer until tender.
Step 2: Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter and line a 20 x 30 cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
Step 3: Put the sugar and eggs into a large bowl, then beat using an electric hand mixer until thick, pale and foamy, about 2 minutes. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift the flour and cocoa powder, then gently fold these in to make a smooth batter.
Step 4: Pour into the prepared tin and bake for 25 minutes or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
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