SERVES 4

2 T butter
1 onion, chopped
1 garlic, finely chopped
1/4 t chilli flakes(optional)
Salt and black pepper
250 g (1½c) broccoli (stems separate, chopped, florets chopped)
1 medium potato
1 stick celery
3 c water (or stock)
1/2 c cream
125 g crumbled blue cheese or grated cheddar cheese

1. Sauté onion, add garlic and stir briefly. Add potato, celery, chopped stems and water.
Cook until the potato is soft.
2. Add half off the broccoli, cook for 4-5 min.
3. Blitz with a blender until smooth. Adjust seasoning.
4. Add the rest of the broccoli, cook for 4-5 min, then add the cream and most of the cheese.
Heat through. Serve with extra cheese on top.

SERVES 4

2 medium to large heads of broccoli,
broken into small florets (slice stems and
use) Lightly steamed and chopped
Topping:
5 medium potatoes
3/4 c milk or cream
5 T butter
Nutmeg, salt if needed and ground black
pepper
Base:
2 punnets button mushrooms; sliced
1/2 large or 1 medium onion; chopped
1 large tomato; finely chopped
1 small chilli; de-seeded, finely chopped
or chilli flakes
3 cloves garlic
1/2 t dried thyme
coconut oil for frying

SERVES 4

2 punnets Brussel sprouts
1 small onion, finely chopped
2 T minced fresh ginger
1 clove garlic, minced
1/2 t salt
2 T water
1/4¼t pepper

1. Trim Brussels sprouts. Cut sprouts lengthwise in half, then shred crosswise into
thin slices.
2. Place a large cast-iron or other heavy skillet over medium-high heat. Add Brussels
sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes.
3. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat
to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.