BROCCOLI & CHEESE PIEROGI

SUPER-QUICK SWEET CHERRY TOMATO & GARLIC SAUCE WITH CHIVES COOK/PREP TIME: 50 MINUTES

SERVES 2

100g self-raising flour, plus extra for dusting 1 free-range large egg 1 head of broccoli (375g) 25g Cheddar cheese ½ bunch chives (10g) 1 tbsp soured cream Olive oil 2 cloves of garlic 1 x 400g tin quality cherry tomatoes MIX the flour, egg and a pinch of sea salt until you have a smooth dough, adding a splash of water, if needed. Knead on a flour-dusted surface for two minutes, cover and pop into the fridge. Trim the tough end off the broccoli stalk. Remove the florets, halving any larger ones, and chop the remaining stalk into 2cm chunks. Put one third of the florets aside, then cook the rest with the chopped stalk in a pan of boiling water for 8 minutes. Drain and mash well, then finely grate in the cheese, finely chop the chives and add half, stir in the soured cream, season to perfection and leave to cool. Peel and finely slice the garlic. Divide the dough into eight, then roll out each piece into a 14cm circle, dusting with flour as you go. Divide up equal amounts of the filling on one side of each circle. Lightly brush the exposed pastry with water, then fold it over the filling, twisting along the edge to seal, like in the picture. Put a large non-stick frying pan on a medium heat with half a tablespoon of olive oil, the pierogi and the reserved broccoli florets. Pour in boiling kettle water until it is 1cm deep, cover and boil for four minutes. Uncover and fry the pierogi and broccoli on one side for four minutes, or until the water has evaporated and the bases are golden. Meanwhile, place one teaspoon of olive oil and the garlic in the pan you used to boil your broccoli, stir until lightly golden, then pour in the tomatoes, simmer for two minutes and season to perfection . Serve it all together, sprinkled with the remaining chives.