The folks at Bellaverde have sent us some tempting, budget-friendly recipes for trying out their new sweet-tasting long-stemmed broccoli.

Bellaverde has all of the health benefits of other types of broccoli but spends more time growing above ground in the Lincolnshire sunlight, giving it a sweeter taste that is more appealing to some taste buds (especially those belonging to children!)

Tortilla (73p per serving) see picture above

Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 20 – 25 mins
Servings: 4-6

INGREDIENTS:

• 200g Bellaverde broccoli
• 225g/8oz new potatoes, sliced
• 30ml/2tbsp olive oil
• 1 onion, sliced
• 6 eggs
• 50g/2oz mature Cheddar cheese, grated
• salt and freshly ground black pepper

METHOD:

1.      Wash the broccoli and prepare the by trimming a little off the end of each spear. Cook the potatoes in boiling water for 5 mins. Drain the potatoes in a sieve, reserving the water and returning it to the pan. Add the broccoli to the pan and cook for 3 mins or until just tender. Drain in a colander and rinse in cold water until cold. Drain.

2.      Heat the oil in a medium non-stick frying pan. Add the onion and potatoes and sauté for 5 mins. Beat the eggs with seasoning, then add to the pan.

3.      Arrange the broccoli spears on top of the tortilla, pushing them into egg, cook for 5mins or until the base has set.

4.      Scatter over the cheese and pop under a hot grill. Cook for 2-3 mins or until the egg has set. Cut into wedges and serve warm or cold with salad.

Not suitable for freezing

Thai Green Curry with Prawns & Broccoli

Difficulty: Easy
Preparation Time: 5 mins
Cooking Time: 10-15 mins
Servings: 4

INGREDIENTS:

• 200g Bellaverde broccoli
• 225g/8oz Thai fragrant rice
• 1 (400g) can reduced fat coconut milk
• 30ml/2tbsp Thai Green Curry paste
• 5ml/1tsp fish sauce
• 1 tsp granulated sugar
• 500g/1lb raw peeled tiger prawns, thawed if frozen
• 1 (220g) can sliced bamboo shoots, drained
• 4 spring onions, sliced
• zest and juice 1 lime
• 45ml/3tbsp fresh chopped coriander leaves

METHOD:

1.   Prepare the broccoli by trimming a little off the end of each spear. Place the rice in a sieve, rinse under with cold water, then cook in a medium pan of boiling water for 10 mins or until tender.

2.   Whilst the rice cooks place the coconut milk, curry paste, fish sauce and sugar in a large frying pan or wok. Slowly bring to the boil, then add the broccoli reduce the heat, cover and simmer for 3-4 mins or until just tender.

3.   Stir in the spring onions, prawns and bamboo shoots and stir well. Bring the mixture back to the boil, then simmer for 2 mins, stirring occasionally until the prawns have turned pink. Stir in the lime zest and juice and coriander.

4.   Drain the rice in a sieve and divide between four bowls, top with the prawn curry and serve.

Broccoli and Salmon Tagliatelle

Difficulty: Easy
Preparation Time: 5 mins
Cooking Time: 15 – 20 mins
Servings: 4

INGREDIENTS:

• 200g Bellaverde broccoli
• 350g/12oz tagliatelle
• 225g/8oz skinless and boneless salmon fillets
• 150ml/1/4pt dry white wine or stock
• 25g/1oz butter
• 4 spring onions, finely sliced
• 300ml/1/2pt single cream
• chopped fresh dill to garnish if liked
• salt and freshly ground black pepper

METHOD:

1.    Cook the tagliatelle in a large pan of boiling salted water for 8-10 mins or until just tender or ‘al dente’. Drain in a colander.

2.   Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine and salt and pepper. Cover, bring to the boil, then simmer for 5-6 mins or until the salmon is just cooked and flakes easily.

3.   Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml/3tbsp.

4.   Meanwhile, wash and prepare the broccoli by trimming the base of each spear and chopping the remaining into 3cm pieces. Add the butter to the reduced wine, then add the spring onions and broccoli and sauté for 3 mins. Add the cream, cover and simmer for 3-4 mins or until the broccoli is tender.

5.   Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated in the sauce. Serve sprinkled with a little dill if liked.

For more recipes, click here.