Bring a large saucepan of salted water to the boil. Add the Tenderstem® broccoli and simmer vigorously for 3 ½ to 4 minutes so that the Tenderstem® broccoli is cooked but still vibrant, with just a hint of bite.
While the Tenderstem® broccoli is boiling, put 70g of the cheese, the butter and the ground black pepper into a large and wide frying pan or wok. Add 6 tbsp of hot water from the pan of Tenderstem® broccoli and use a whisk to mix the melting cheese and butter into a paste. Add 2-3 more tbsp of water and encourage the paste to become a silky, yellow-grey sauce. Do not heat the pan as the cheese will become stringy and claggy; any bits that aren’t melting will have a second chance with the addition of the hot Tenderstem® broccoli.
When the Tenderstem® broccoli is cooked, drain through a colander then immediately add to the wide pan (which is still not on the heat). Use tongs and a continual shake of the pan to toss the Tenderstem® broccoli through the sauce, ensuring the cheese has fully melted and there is a general gloss to the Tenderstem® broccoli.
Decant onto a serving platter, pouring the sauce over the top. Sprinkle over an additional pinch of pepper plus the remaining 10g of grated cheese. Be sure that everyone gets a spoonful or two of the sauce as well as their Tenderstem® broccoli.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.