Roast Tenderstem Broccoli and White Beans

Tenderstem Broccoli and White Beans

I wanted something very simple for dinner today and Hugh Fearnley Whittingstall’s new book ‘River Cottage – Light & Easy’ had just what I needed. Most of the recipes I’ve shortlisted from this book look easy. Barely cooking at all – more throw some stuff together. Just what you want when it’s freezing cold outside and you’ve just spent an hour heating up a very cold boat!

I couldn’t get hold of Purple Sprouting Broccoli so I used tenderstem broccoli instead.

This is so easy. Just preheat an oven, roast some broccoli with a little oil and seasoning for 10 minutes, add white beans and sunflower seeds and cook for another 2 minutes.

While that’s doing make a dressing of a little garlic, cider vinegar, english mustard, oil and a little sugar. I added an egg yolk to mine – which pretty much makes a hollandaise.

Then simply serve the beans and drizzle the dressing on top.

This is pretty awesome – very tasty – and was done in less than 15 minutes. Just my sort of dinner. I think this could end up in the ‘go to’ pile.

I thought there would be enough for lunch tomorrow – but we had seconds and polished it all off!

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