GARLICKY BROCCOLI BROTH, PASTA AND PECORINO

“There’s minimal effort in creating this flavourful broth. Just let it simmer while you get on with the business of the evening.”

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes

broccoli 400–500 g baby leeks 200 g, thinly sliced celery 2 stalks, thinly sliced olive oil 6T garlic 3–4 cloves, crushed sea salt and freshly ground black pepper, to taste vegetable stock 4 cups long, thin pasta 100 g, broken into thirds pecorino Romano shavings 50 g, for sprinkling toasted ciabatta, for serving

1 Slice the broccoli. 2 Gently soften the leeks and celery in 2–3 T olive oil, keeping them pale. Add the broccoli with the remaining oil and cook, stirring, for 5 minutes. Stir in the garlic and a little seasoning. Pour in the stock and bring to a bubble. 3 Reduce the heat to low, cover and simmer gently for 20–25 minutes, until the broccoli is just cooked. 4 Meanwhile, cook the pasta and drain. Add to the broth. Check the seasoning. Sprinkle with pecorino and serve with the ciabatta.

HEALTH-CONSCIOUS, MEAT-FREE WINE: Alheit Cartology 2019 sea salt and freshly ground black pepper, to taste

1 Soak the bread in the stock in a large bowl, then crumble finely. Whisk in the egg and Worcester sauce. Add the grated onion and mince, season and mix lightly. Shape into 6 fairly flat patties. 2 Sear the patties in the hot oil on both sides until well-browned and slightly crusty.

3 Meanwhile, place the hot steamed potatoes on a platter (or 6 individual plates). Top with the patties, add the baby spinach and spoon over the dressing. Cook’s note: Swap the lamb mince for free-range beef mince if you prefer.

WINE: Tokara Cabernet Sauvignon Blanc 2019