Grilled Spanish Tenderstem® Broccoli


Created by Hugh McGivern


I like all the favourites from British through to Asian fusion, I like to tinker with food as I have an interest in nutrition as well as great taste and textures

  • Created by Hugh McGivern
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4

It's a tasty easy to prepare dish that can be enjoyed as a starter or an accompaniment to any main course.

  • 200g Tenderstem® Broccoli
  • 2 sheets of Nori seaweed
  • 4 slices of Serrano Ham
  • Pinch of smoked Paprika
  • 1Tbsp Olive Oil
  1. Place a large pan of water on the stove to boil (do not add salt)

  2. Trim the excess leaves off the Tenderstem® and drop into the boiling water for 1 minute and remove, now drop into ice cold water.

  3. Lay the slices of Serrano ham onto some cling film and cut the nori seaweed to fit, brush with a little water and sprinkle some smoked paprika along the length.

  4. Divide the Tenderstem® into 4 bundles and wrap the Serrano/Seaweed around

  5. Heat a griddle pan or BBQ until hot

  6. Brush each bundle with a little olive oil and grill for a few minutes turning regularly.

  7. Can be enjoyed hot or cold.