Serves 4

Ingredients:
4 boneless, skinless chicken breasts, cut into chunky strips
small handful of fresh tarragon leaves, roughly chopped
grated zest of 1 lemon
150g mixed salad leaves
150g cherry tomatoes, halved
6 spring onions, sliced
1 tablespoon sunflower oil
1 clove garlic, crushed
200g Tenderstem® broccoli
25g pine nuts, toasted
salt and pepper

Dressing:
1 teaspoon wholegrain mustard
1 tablespoon fresh lemon juice
2-3 tablespoons olive oil
small handful fresh tarragon leaves, chopped

Method:

1. Put the chicken strips into a bowl, add the tarragon, lemon zest, salt and pepper and mix well. Leave to marinate in the fridge for a few hours.
2. Mix together the dressing ingredients in a small bowl and set aside.
3. When you are ready to serve the salad, put the salad leaves, tomatoes and spring onions in a large serving bowl and season with salt and pepper.
4. Heat the sunflower oil in heavy-based frying pan and fry the chicken for about 8-10 minutes, turning occasionally, until golden brown and cooked through. Add the garlic to the pan for the final minute of the cooking time. Take the pan off the heat, add the prepared dressing and stir, coating the chicken and scraping any bits from the base of the pan.
5. Meanwhile, cook the Tenderstem® in boiling, salted water for 4-5 minutes or until just tender.
6. Top the prepared salad with the cooked Tenderstem® and chicken and sprinkle with toasted pine nuts. Serve with crusty bread.

Serves 4

Ingredients:
200g Tenderstem® broccoli
1 tablespoon olive oil
10 rashers smoked streaky bacon, chopped
1 clove garlic, crushed
1-2 red chillis, deseeded and finely chopped (optional)
400g penne pasta
180ml creme fraiche
handful fresh basil leaves, shredded
freshly ground black pepper
Parmesan shavings, to serve

Method:

1. Prepare the Tenderstem®. Cut the floret ends of the Tenderstem® spears and leave whole. Slice the remainder of the Tenderstem® spears thinly, on the diagonal.
2. Heat the oil in a large heavy based pan (one which has a lid). Fry the bacon until golden brown, then add the garlic and chilli (if using) and cook for 30 seconds to soften. Add the prepared Tenderstem®, stir and put the lid on the pan. Cook for 5-6 minutes or until the Tenderstem® is tender.
3. Meanwhile, cook the penne in boiling salted water, according to pack instructions.
4. When the pasta is cooked, drain well and add to the Tenderstem® pan. Add the creme fraiche, basil and pepper, and stir to combine.
5. Serve immediately, topped with Parmesan shavings.

Serves 4

Ingredients:
200g Tenderstem® broccoli
2 tablespoons groundnut oil
450g lean rump steak, cut into thin strips
1-2 red chillis, deseeded and finely sliced
1 large carrot, cut into thin sticks, about 6cm in length
2cm piece root ginger, peeled and finely chopped
1 large clove garlic, crushed
6 spring onions, trimmed and sliced
small handful coriander leaves
rice or noodles, to serve

Sauce:
2 teaspoons cornflour
1 tablespoon soy sauce
2 tablespoons dry sherry or Chinese rice wine
150ml beef stock
1 teaspoon honey
1 teaspoon toasted sesame oil

Method:

1. In a small bowl, mix together the ingredients for the sauce and set aside.
2. Prepare the Tenderstem®. Cut the floret ends off the Tenderstem® spears and leave whole. Slice the remainder of the Tenderstem® spears thinly, on the diagonal.
3. Heat a wok or large frying pan until hot. Add 1 tablespoon groundnut oil, then the rump steak and stir-fry for 4 minutes, adding the chilli for the final minute. Remove with a slotted spoon and keep warm.
4. Add the remaining tablespoon of groundnut oil to the pan. Add the prepared Tenderstem® and carrot, plus 2 tablespoons of water, and stir-fry for 3 minutes. Add the ginger, garlic and spring onions to the pan and continue stir-frying for another 2-3 minutes.
5. Return the cooked steak to the pan along with the sauce, and stir-fry for another minute until the sauce has thickened.
6. Serve the stir-fry topped with coriander leaves on a bed of rice or noodles.

Serves 4

Ingredients:
200g Tenderstem® broccoli
1 x 150g pack tempura batter mix
Sunflower oil, for frying
Salt, for sprinkling

Sauces:
2 tablespoons soy sauce mixed with ½ teaspoon finely chopped root ginger
1 teaspoon honey
2 tablespoons sweet chilli sauce
2 tablespoons satay sauce, mixed with ½ finely chopped small red chilli and a little coconut cream (or milk)

Method:

1. Rinse the Tenderstem® and dry carefully with paper towels.
2. Prepare the sauces ready for serving.
3. Pour the oil into a deep heavy-based pan to a depth of about 5cm and heat until a little batter dropped carefully into the oil sizzles and floats to the surface.
4. While the oil is heating make the tempura batter according to pack instructions. Dip the prepared Tenderstem® spears into the batter and drain to remove excess batter.
5. Carefully lower the Tenderstem® into the hot oil and fry, a few at a time, until the batter turns a light golden colour. Drain on paper towels and sprinkle with a little salt before serving immediately with the sauces.