Tenderstem Broccoli Spears with Dukkah
Recipes courtesy of clarencecourt.co.uk. Photography: David Loftus Food Stylists: Pip Spence & Libby Silbermann
A twist on a classic, this meal is super quick, easy and offers a healthier alternative to toast.
1 x pack of tenderstem broccoli
Sea salt and freshly ground black pepper
A small pot of pre-mixed dukkah for dipping
4 soft boiled Clarence Court Old Cotswold Legbar eggs
Place a medium saucepan of water on a high heat and bring to the boil. Trim the ends from the tenderstem broccoli if they are too long and place in the water with a pinch of salt. Cook for around 4-5 minutes until just cooked but still easy to dip. Drain the broccoli into a sieve and arrange it on to a plate. Crack the tops off your cooked boiled eggs and season with a little salt and pepper. Happy dipping!