“Sprouting broccoli kicks in on the British seasonality calendar in March. It’s a favourite at the pubs with our chefs and customers and my house. This is a perfect, quick and healthy lunch” – Ben Tish
250g purple sprouting broccoli, trimmed
1 shallot peeled and sliced
Grated zest of 1 small orange
1 medium red chilli, deseeded and finely sliced
1 salted anchovy, chopped (optional)
A handful of mint leaves
150g strained ricotta
4 slices of sourdough for the bruschetta
Sea salt, black pepper & extra virgin olive
Place a medium sauté pan over a medium heat, add a lug of oil and add the shallots and anchovy (if using). Cook briskly for a minute and then add in the broccoli and chilli. Toss through and cook for 2 minutes, season well and reserve.
Toast the bruschetta bread, drizzle with oil and and the broccoli, follow with a scoops of ricotta, mint, orange zest sand plenty more olive oil and seasoning. Serve.
Grilled Half Chicken, Marsala & Blood Orange Sauce. Available @thebuildersarmschelsea 🍊 #CubittHouse #LondonPubs
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We were delighted to host @amykentrugs X @linwood_fabric at The Orange, welcoming local brands, interiors designers and press for a morning of design and conversation. Their new collaboration, a collection of handcrafted rugs inspired by bold colour and timeless craftsmanship, was the perfect fit for London Design Week. As a space rooted in thoughtful local design, we loved bringing London’s creative community together to showcase this project.
#DishWithTish - “Sprouting broccoli kicks in on the British seasonality calendar in March. It’s a favourite at the pubs with our chefs and customers and my house. This is a perfect, quick and healthy lunch” – @ben.tish
Full recipe can be found in the link in bio #CH #CubittHouse
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