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“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.
Meet the makers behind Neal`s Yard Dairy.
For over 40 years, our friends at Neal`s Yard Dairy have been championing British and Irish farmhouse cheese, working hand in hand with artisan producers to bring remarkable cheeses to the table.
Their dedication to craftsmanship and provenance reflects the same values we look for in every ingredient we serve.
Read the full story via the link in bio.
A peaceful urban conservatory in the heart of Notting Hill, where leafy surroundings, seasonal cooking and warm hospitality come together.
A proper pint never goes out of style.
Join us this International Beer Day for fresh pints, seasonal food and a warm welcome that`s always on tap.
There are few things more British than settling in with a Pie & Mash and a pint. We wouldn`t have it any other way.
