Sautéed sprouting broccoli with mushrooms & stilton

• purple sprouting broccoli↗500g g

  ends and larger stalks trimmed

• olive oil↗1 tbsp tbsp
• knob of butter
• chestnut mushrooms↗500g g

  halved or quartered if very large

• creamy stilton↗50g g

  (or vegetarian alternative), crumbled or chopped

• extra virgin olive oil↗drizzle of

  (optional)

Step-by-step instructions

1. 1

   Bring a large pan of water to the boil, then add the broccoli. Boil for about 3 mins until bright green but not quite tender, then remove and cool under cold water. Drain well. Can be done up to a day ahead and kept covered in the fridge.

2. 2

   Combine the oil and butter in a large frying pan over a high heat. Once the butter is sizzling, add the mushrooms. Fry for 5 mins, stirring often, until golden.

3. 3

   Add the broccoli to the pan and toss together with the mushrooms. Cover the pan and cook for another 3 mins, shaking the pan now and again, until the broccoli stems are heated through and the mushrooms softened. Season well, then tip into a serving bowl, scatter with the cheese and drizzle with the oil, if you like.