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!
Try 3 Issues for only £6!