Tenderstem® a ‘Le Petite Dejeneur,’ Grande Bretagne


Created by Trevor Tutt


I enjoy all styles of cooking, and love to cook with fresh organic ingredients, often home-grown from my garden. I cook for my family and friends, and love to create new recipes and dishes based on seasonal products available to me. My partner and I frequently visit artisan markets for different products that aren\'t on the supermarket shelves, which enhances our cooking. These may include foods such as pesto, beetroot, cheeses and much more. I especially love french cuisine and my English chef idol has to be Keith Floyd and his french oppo Raymond Blanc!

  • Created by Trevor Tutt
  • 5 mins preparation
  • 10 mins cooking
  • Serves 2

A quick and easy nutritious tasty dish to be served as a light healthy breakfast, (think egg and bacon with a French twist’) or as a side order, or even as a main course using bigger portions. This can be adapted as a vegetarian option using Quorn to replace the pancetta!

  • 300g Tenderstem® broccoli
  • 50g Smoked pancetta
  • 20g Pine Nuts
  • 1 Fresh egg
  • Half teaspoon of Coconut oil
  • Quarter teaspoon of Salt
  • Ground black pepper
  • Teaspoon of Vinegar
  • Almond Oil
  1. Sprinkle the Tenderstem® broccoli with sea salt and steam for 3 minutes

  2. In almond oil, fry off the smoked pancetta with the pine nuts, making sure that the pine nuts turn a light golden, nutty brown. Put off to one side on a paper towel to remove any excess oil, and keep warm.

  3. Heat a griddle pan and add ½ teaspoon of coconut oil. Place the Tenderstem® broccoli in the griddle pan on a medium heat on both sides for 1 minute and season with ground black pepper to taste. Place the pine nuts and pancetta in with theTenderstem® broccoli and keep warm in the pan.

  4. Poach the egg in rolling boiling water for 30 seconds until cooked.

  5. Arrange the Tenderstem® broccoli onto a slate dish with the pine nuts and smoked Pancetta.

  6. Place the poached egg on top of the Tenderstem® broccoli and finish off with cracked black pepper.