Sauteed Sprouting Broccoli with Mushroom & Stilton

Sauteed Sprouting Broccoli with Mushroom & Stilton


  • 500g Farndon Fields purple sprouting broccoli, ends and larger stalks trimmed
  • 1 tbsp olive oil
  • knob of butter
  • 500g chestnut mushrooms, halved or quartered if very large
  • 50g creamy stilton (or vegetarian alternative), crumbled or chopped
  • Drizzle of extra virgin olive oil (optional)


1.Bring a large pan of water to the boil, then add the broccoli. Boil for about 3 mins until bright green but not quite tender, then remove and cool under cold water. Drain well. Can be done up to a day ahead and kept covered in the fridge.

2.Combine the oil and butter in a large frying pan over a high heat. Once the butter is sizzling, add the mushrooms. Fry for 5 mins, stirring often, until golden.

3.Add the broccoli to the pan and toss together with the mushrooms. Cover the pan and cook for another 3 mins, shaking the pan now and again, until the broccoli stems are heated through and the mushrooms softened. Season well, then tip into a serving bowl, scatter with the cheese and drizzle with the oil, if you like.

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