I’ve been more than a little obsessed with broccoli ‘bowls’ in recent months.
I love cooking up a big batch of Beautiful Boiled Broccoli on the weekend to use during the week. It only takes 5 minutes to chop and 5 minutes to cook and it means I’m eating a lot more broccoli!
Of course you don’t need to be that organized. You can easily cook your broccoli just before you eat as per the recipe below.
This classic combo of smoked fish with sour cream and chives is so easy to pull together. Yet there’s enough interesting flavours and textures to keep you wanting more. Equally great as a simple dinner or lunch.
WINE MATCH: A nice fresh Riesling or Sauvignon Blanc.
vegetarian - Replace smoked fish with smoked almonds or cooked chickpeas.
more substantial (carb lovers) - toss in cooked pasta or potatoes.
more substantial (low carb) - add roasted almonds or other nuts. Or serve with poached eggs.
herby / more veg - toss in baby spinach, salad leaves, parsley or even basil.
dairy-free - use this cashew sauce as your sour cream.
carnivore - replace smoked fish with bacon and replace sour cream with grated Parmesan and a good drizzle of peppery extra virgin olive oil.
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
smoked trout or other smoked fish - freeze it.
sour cream – keeps for weeks in the fridge.
chives – best to use for another meal. Great finely chopped and served with fish.
Yes! Just make as per the recipe but keep the sour cream and chives separately. Will keep in the fridge for 2 weeks or can be frozen (don't freeze the sour cream). Either serve cold or warm in a frying pan with a little oil.