Simple and quick delicious lunch, supper or starter using Purple sprouting broccolli in season from February to around April/May time.
Bag of sprouting broccoli (or a large head of green broccoli)
1 tbs olive oil or butter
½ tsp nutmeg
1 stock cube (chicken or veg)
Cup of grated cheddar (optional)
Yoghurt or sour cream to serve (optional)
Wash the broccoli and cut into roughly 1cm pieces. Peel the potatoes and cube. Chop the onion. Put the butter or oil into a saucepan and heat. Add all the veg and give them a good stir for a minute. Cover with boiling water and add the stock cube and nutmeg. Simmer until the potatoes are tender. Blend. Stir in cheese if you are using it and serve with a swirl of yoghurt and some buttered crusty bread.