Our kitchen team were recently invited to collaborate with Local Greens (one of our donators of surplus organic veg) to write a recipe to celebrate their 10th year. We were so thrilled that the recipe was also featured in the Jellied Eel Magazine (London’s magazine for good food)
The recipe was written by our chefs Malika and Alison, and was inspired by the sunny day on which they were working together in our ‘Healthy Living Kitchen’ when we had lots of broccoli, greens and potatoes that had been donated by Local Greens.
This is an English summer day dish with a French twist, as both chefs have a background of cooking in France. Malika and Alison wanted to show off the simplicity of the ingredients. They felt this dish would be easy to execute on a budget and one to impress your friends with.
3 medium potatoes
1 medium broccoli head, cut in florets (or approximately 500g of tenderstem broccoli)
3 garlic gloves, crushed
1 onion, diced
3 tablespoons of olive oil
1 teaspoon of of cornflour
100 millilitres of dairy or plant based milk
50 grams of cheddar cheese (or vegan for dairy free option)
A few sprigs of fresh thyme or 1 teaspoon of dried thyme
1 bay leaf
Salt and pepper to taste