STILTON & SPROUTING BROCCOLI FRITTATA
200g (7oz) purple sprouting broccoli, florets cut from stalks, stalks sliced Extra-virgin olive oil 6 large free-range eggs 1 small bunch of fresh flat-leaf parsley, leaves picked, stalks finely sliced 45g (1½oz) Stilton or other blue cheese, crumbled 1 heaped tbsp freshly grated Parmesan cheese 1 small knob of unsalted butter
For the parsley salad
25g (1oz) pine nuts 1 lemon Preheat the oven to 220°C/gas 7. Blanch the broccoli-stalk pieces in salted boiling water for 1-2 minutes, then drain. Toss with the florets in a little olive oil, then griddle on a high heat for 5-10 minutes, or until charred and nearly tender. Leave to cool in a bowl, drizzling over a little more oil.
In another bowl, whisk the eggs, season, then stir in the parsley stalks (save the leaves for the salad), cheeses and broccoli. Melt the butter with a splash of olive oil in a 20cm (8in) ovenproof dish or ovenproof nonstick frying pan over a medium heat.
Pour in the egg mix, stir to let the eggs settle, then cook for 2-3 minutes, or until it starts to set. Pop the pan in the oven for 8-10 minutes, or until the frittata is puffed up, nicely golden and completely set.
Meanwhile, make the salad. Toast the pine nuts in a dry pan over a medium heat until golden all over. In a serving bowl, toss the parsley leaves and nuts in a splash of extra-virgin olive oil and a squeeze of lemon juice. Take the frittata out of the oven and serve immediately with the salad.