Spiced roast beef
Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too
Sautéed sprouting broccoli with mushrooms & stilton
Serves 6
Easy
Prep:
Cook:
plus cooling
Combine crisp, purple sprouting broccoli with chestnut mushrooms and tangy cheese for an ideal Sunday roast side dish
Skip to ingredients
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- 500g purple sprouting broccoliends and larger stalks trimmed
- 1 tbsp olive oil
- knob of butter
- 500g chestnut mushroomshalved or quartered if very large
- 50g creamy stilton(or vegetarian alternative), crumbled or chopped
- drizzle of extra virgin olive oil(optional)
Nutrition: per serving
- kcal98
- fat6g
- saturates3g
- carbs2g
- sugars1g
- fibre4g
- protein7g
- salt0.3g
Method
step 1
Bring a large pan of water to the boil, then add the broccoli. Boil for about 3 mins until bright green but not quite tender, then remove and cool under cold water. Drain well. Can be done up to a day ahead and kept covered in the fridge.
step 2
Combine the oil and butter in a large frying pan over a high heat. Once the butter is sizzling, add the mushrooms. Fry for 5 mins, stirring often, until golden.
step 3
Add the broccoli to the pan and toss together with the mushrooms. Cover the pan and cook for another 3 mins, shaking the pan now and again, until the broccoli stems are heated through and the mushrooms softened. Season well, then tip into a serving bowl, scatter with the cheese and drizzle with the oil, if you like.
