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  1. 1. Balsamic and pine nut bellaverde® broccoli

    Wash and lightly trim a 200g pack bellaverde® broccoli spears, then boil or steam for 3 mins. Meanwhile, heat 1tbps olive oil in a frying pan, add 3 tbsp pine nuts and stir until golden. Set aside. Add 90 ml/6 tbsp balsamic vinegar and simmer to reduce by half. Drain the bellaverde®, than add to the frying pan, add the pine nuts and toss until coated. Delicious served with grilled chicken or fish.


  2. 2. Pesto Spaghetti with bellaverde®

    Cook 350g spaghetti in a large pan of boiling salted water for 7 mins. Wash and lightly trim a 200g pack bellaverde® broccoli and cut the spears in half. Add to the spaghetti pan and cook for ra further 3 mins. Drain the spaghetti and bellaverde® and return to the pan. Add 6 tbsp pesto sauce and toss well. Serve with Parmesan.


  3. 3. Bellaverde® Gratin

    Wash and lightly trim a 200g pack bellaverde® broccoli then boil or steam for 3 mins. Place in a gratin dish. Heat a (300g) tub ready made cheese sauce according to pack instructions, then pour over the bellaverde®. Crumble over 25g grated Cheddar cheese. Pop under a hot grill until the cheese melts and serve immediately as a vegetable accompaniment.


  4. 4. Bellaverde® Broccoli with Warm Seed Dressing

    Wash and lightly trim a 200 pack bellaverde® broccoli then boil or steam for 3 mins. Whilst this cooks, in a small pan, toast 2 tbsp each sesame, sunflower and pumpkin seeds in 2tbsp sesame oil until the seeds are golden. Drain the bellaverde®, return to the pan, then pour over the seeds, the juice of half a lemon and seasoning. Delicious served hot or cold with a wedge of crusty bread.


  5. 5. Bellaverde® Broccoli with Soft Boiled Eggs

    Wash and lightly trim a 200g pack bellaverde® broccoli then boil or steam for 3 mins, then lift the eggs from the water and place in egg cups. Place 2 eggs per person in a medium pan, cover with water and bring to the boil. Boil for 3 1/2 mins, then lift eggs from the water and place in egg cups. Stand the cups on plates then surround with the bellaverde® spears. Cut the tops off the eggs and dip the bellaverde® into the egg yolks – a delicious and nutritious brunch recipe.


  6. 6. Barbecued bellaverde® Broccoli

    Bellaverde® broccoli makes a healthy colourful addition to summer barbecues. Take a 200g pack bellaverde® broccoli, wash lightly trim the end of each spear. In a large bowl, whisk together 1 tbsp water, 2 tbsp olive oil and a little salt and ground black pepper. Add the bellaverde® and toss until broccoli florets are coated. Cook over hot barbecue coals for 6-8mins, turning once or twice until the stems are just tender and lightly charred.