Seasonal local food recipe No 67: Double pepper broccoli

From Sarah Raven’s Garden Cookbook. Good as a vegetable side dish, she says, or, with rice, as a light supper.

Serves 4-6
Preparation and cooking: about 15 minutes

600g calabrese or sprouting broccoli
1 sweet red pepper
2 tbsp groundnut oil
1 tbsp black mustard seeds
1 tsp dried chilli, crumbled
3 tbsp chicken or vegetable stock

Trim the broccoli, retaining much of the stem as well as the heads. If the stems are tough, pare off the outer layer and then cut the stems into chunks. If using calabrese, separate the heads into small florets, breaking them off the main stem.

Deseed the pepper and then cut it into strips.

Heat the oil in a wok or deep frying pan and add the mustard seeds. Add the crumbled dried chilli and, when the mustard seeds begin to pop, add the broccoli and stir to combine. Add the strips of pepper and stock, and stir again.

Cover the pan, turn down the heat and cook for about 4-5 minutes, or until the broccoli is tender but crisp. If any liquid remains in the pan, raise the heat and boil it off. Season with salt before serving.

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