I must get through at least two packets of @tenderstem a week. We are all huge fans of this sweet, delicious and oh so good for you vegetable. It’s such a versatile vegetable and lends itself well to many cuisines from around the globe. Today’s recipe is inspired by the gorgeous flavours of Spain. I have such fond memories of Spanish holidays as a child - I think it’s where I first discovered my love of food. It would make an amazing side to a roast chicken smothered in smoked paprika, but this recipe is perfectly lovely on its own, with a piece of crusty bread to mop up the juices and a glass of crisp white wine.
1 - 2 tablespoons flaked almonds
100g cooking chorizo - sliced
2 cloves garlic - finely sliced
200g Tenderstem® broccoli
Start by toasting the almonds in a dry pan on a medium heat, it will take about 2 minutes. Keep your eye on them as they will quickly burn. Remove from the pan and set aside.
Steam the Tenderstem® broccoli for 2 minutes, drain and set aside.
Add olive oil to a pan and sauté the chorizo and garlic until golden and the oils start to release. Toss the Tenderstem® broccoli into the delicious chorizo and garlic mix, season and sprinkle with the almonds.