Nigel Slater’s recipe for broccoli, pumpkin seeds and breadcrumbs

nigel slaters recipe for broccoli pumpkin seeds and breadcrumbs

Heat 3 tbsp of olive oil in a shallow pan, add 50g of fresh white breadcrumbs and cook, turning them regularly in the pan, until they are crisp and golden.

Roughly chop 10g (or else about a generous handful) of parsley and stir into the crumbs with a little salt, black pepper and 3 tbsp of pumpkin seeds. (I like to chop them roughly, but it is up to you.) Set aside.

Bring a litre of vegetable stock (or water) to the boil in a saucepan. Cut 1kg of broccoli into florets and slice the stalks into thin coins. Cook the broccoli for a few minutes until tender, then remove half of it.

Purée half of the broccoli in a blender or food processor with a ladle of the cooking stock, a little salt and pepper and a couple of tablespoons of olive oil. Divide between 2 warm plates. Drain the remaining broccoli and add to the purée, then scatter with the crisp breadcrumbs and seeds. Trickle a little olive oil over the broccoli, and serve. Enough for 2

My problem with broccoli is its ability to go from steaming hot to stone cold in a matter of seconds. While you are making the purée, keep the rest of the broccoli in the hot water in which you cooked it…

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