Homegrown: Tenderstem broccoli
It really does have a totally tender stem!
Bred in Japan from Chinese kale and broccoli, tenderstem broccoli has a long season from June to November. There’s still time to sow now outdoors, 1½cm (½in) deep, or into seed trays for transplanting later. Transplant when around 10cm (4in) tall. Pinch out the top of the first flower head to encourage bushy side growth. Harvest from late summer into autumn.
Full of nutrients, tenderstem literally does have a totally tender stem. It’s fabulous steamed gently for 2-4 minutes and served with melted butter. It’s also great for stir fries and super-quick grilling or dry frying, delicious raw and tastes wonderful puréed.
Tenderstem fluffy dip
Italian classic meets Far East seasoning in this thick and fluffy, creamy, pesto-style purée. It’s fabulous used as a dip or stirred into pasta. Store in the fridge in a lidded container and eat within a couple of days. You’ll need a food processor. Makes sufficient for 2-4, but it’s easy to double quantities
INGREDIENTS
100g (3½oz) tenderstem broccoli 50g (1¾oz) finely grated Parmesan or similar 50g (1¾oz) cashew nuts (or pine nuts if you prefer) 2-3 spring onions, sliced, including tender green bits 1 small chilli, sliced ¼ teaspoon golden caster sugar (you may prefer to leave this out) 6-7 tablespoons rapeseed oil Plenty of grated fresh ginger and coarsely ground black pepper to taste Generous squeeze of lemon juice
METHOD
Remove a thin slice from the end of each stem (unless you have literally just picked it). Chop the rest of the stems up to the florets into short lengths. Whiz together broccoli, cheese, nuts, onions and chilli in the processor. Add oil and remaining ingredients and whiz to a smooth paste.
Tenderstem broccoli pizza Serves 2-4 Makes 2 medium pizza bases PIZZA BASE INGREDIENTS
300g (10½oz) strong, white bread flour 1 teaspoon salt ½ teaspoon sugar ½ teaspoon quick yeast 1 tablespoon oil 210ml (7fl oz) water
TOPPING INGREDIENTS
Pesto 1 red onion, halved and sliced into thin crescents Pine nuts Mascarpone Coarsely ground black pepper Handful of tenderstem broccoli 1-2 teaspoons rapeseed oil Handful of cherry tomatoes, halved through the middle Basil leaves to garnish
METHOD FOR BASE
You’ll need 2 baking trays lined with greaseproof paper.
Combine flour, salt, sugar and yeast in a bowl. Use fingertips of one hand to mix in oil and water. Knead dough until smooth and silky.
Leave to prove until virtually doubled in size.
Turn onto a floured board, knead briefly. Divide into two.
Roll each piece into a ball. Roll into thin discs. Transfer to trays. Prove 30 minutes before adding toppings.
METHOD FOR TOPPING
Preheat oven to around 220C (fan oven) or equivalent.
Spread pesto over bases. Sca er with onion and pine nuts. Spread out teaspoonfuls of mascarpone evenly across the surface. Season lightly with pepper.
Arrange tomato halves, cut side uppermost, leaving room for tenderstem.
Toss broccoli spears in oil, halving any thicker ones vertically. Set aside.
Bake pizzas for 4-5 minutes. Remove from oven and tuck tenderstem in between. Bake
for a further 4-5 minutes. Serve immediately.