Jo Pratt's Tenderstem Broccoli and Seafood
recipe for Jo Pratt's Tenderstem Broccoli and Seafood
Pie has been reproduced courtesy of www.tenderstem.co.uk
Go British with Tenderstem broccoli during British
Celebrate the great British nations delicious,
diverse and ever expanding range of home grown food
during British Food Fortnight (18th September to 3rd
October) with a selection of special home grown recipes
from Tenderstem broccoli.
Now in its ninth year, British Food Fortnight is the
biggest national celebration of the diverse and delicious
range of food that Britain produces, and thanks to the
efforts of Tenderstem broccoli growers across the country,
British Tenderstem broccoli is now in good supply across
the UK from early June through to late November.
Tenderstem broccoli has a mild, distinctive flavour
and a texture more akin to asparagus than traditional
broccoli and it's deliciously succulent. As the name
suggests, Tenderstem broccoli is tender from floret
to stem the whole vegetable can be eaten, unlike ordinary
broccoli, which tends to have a thicker, more fibrous
Below is a recipe that can be made using delicious
For more ideas on how to cook with delicious British
Tenderstem broccoli visit www.tenderstem.co.uk
This creamy, comforting pie is a wonderfully versatile
Autumn recipe, as its simple enough to serve as
a family supper or Sunday lunch, yet impressive enough
to serve as a dinner party main course.
for Tenderstem Broccoli and Seafood Pie
For the filling:
1 medium onion, chopped
150ml white wine
300ml semi skimmed milk
200g British Tenderstem® broccoli
500g skinless Scottish salmon fillet cut into approx.
3 British Lion mark eggs, hard boiled and chopped
1 tbsp chopped dill or parsley
For the mashed potato topping:
4 tbsp semi skimmed milk
25g cheddar, grated
to make Tenderstem Broccoli and Seafood Pie
the oven to 200°C / 180°C for a fan oven or
Gas Mark 6
the butter in a large saucepan and gently sauté
the onion with the bay leaf until the onion is softened
but not coloured.
in the flour for about 30 seconds before gradually
adding the wine, stirring to prevent any floury lumps,
before doing the same with the milk.
to a simmer and cook for a few minutes until you have
a thick sauce.
the Tenderstem into bite-size pieces and stir into
the sauce. Bring to a simmer and cook for about 5
in the salmon, then return to the simmer.
for a few minutes, before adding the eggs, dill or
parsley, salt and pepper.
into a large ovenproof dish and keep to one side.
make the topping, boil the potatoes in lightly salted
water until tender.
well and then mash with the milk and butter.
the mash over the pie filling.
on a baking tray and scatter the cheese over the top.
in the pre-heated oven for 30 - 40 minutes until the
topping is golden and the filling is bubbling at the
you are making the pie in advance and storing in the
fridge, allow a further 10 minutes cooking time.
with permission of Tenderstem