at close of the market i was offered 2 lbs of brocolli for a £1, of course i took it, but it wasnt part of my meal planner for this week! it is not particularly springy so obviouslly needs eating quickly. i was thinking brocolli cheese, like cauliflower cheese, but without the cauliflower, my cheese sauce seems to have gone to pot lately and i am not sure if dcs would like it.
30g/1oz butter ½ onion, finely sliced 100g/3½oz broccoli, chopped ½ potato, peeled and chopped 150ml/¼ pint chicken stock 55g/2oz Stilton, crumbled salt and freshly ground black pepper
heat the butter in a saucepan and fry the onion until soft but not coloured. Add the broccoli, potato and stock to the saucepan and bring to the boil. Turn down the heat to a gentle simmer. Gently simmer the soup for eight minutes, or until the vegetables are soft. Remove from the heat and allow to cool slightly. Pour the soup into a blender, add the Stilton and pulse briefly. Season with salt and freshly ground black pepper.
2 heads broc 1 clove garlic chopped 15 anchovy fillets 2-3 dries red chillies crumbles (I just use a teaspoon or so of chilli flakes) olive oil 1 lb dried pasta
Remove buds from the broc and trim, peel and chop the stalks. Fry the garlic, anchovies, chilli, and all the broc very slowly in olive oil for about 15 minutes with a lid on, adding a little water if needed. Mash some of the broc up as it cooks to give a chunky puree. Season to taste. Cook pasta and mix into sauce.