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What can I make with broccoli?

Is broccoli a staple of your shop? Do you need some new ideas on how to cook it? TV chef Freddy Forster and Tesco development chef Neel Shah have got two new exciting recipes to share with you.
If you'd like to find out how to make the most of your leftovers, our recipe finder tool will show you all the things you can make, so none of your food goes to waste.

Neel's bang bang broccoli with fried rice

'My dish is a spin on a Chinese favourite – it’s crispy, sticky and sweet with a spicy kick. Who won’t love that?'

Serves 2
Takes 30 mins

100g plain flour
¼ tsp smoked paprika
¼ tsp garlic powder
2 medium eggs, beaten
70g panko breadcrumbs
1 head of broccoli (about 350g), cut into medium-sized florets, stalk chopped into 1cm pieces
4 tbsp sweet chilli sauce
2-3 tbsp sriracha, to taste
1 tbsp reduced-salt soy sauce, plus 1 tsp
2 tbsp vegetable oil
1 garlic clove, finely chopped
250g pouch microwave long-grain rice
1 bunch spring onions, finely sliced
2 red chillies, finely sliced
1 tbsp sesame seeds

  1. Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with baking paper. In a shallow bowl, mix the flour, paprika and garlic powder. Put the eggs and breadcrumbs in a separate bowl each. 
  2. Dip the broccoli florets in the flour mixture, then in the beaten egg, before coating in the breadcrumb mix and placing on the baking tray, making sure they don’t touch. Bake for 10-15 mins, turning over halfway through, until starting to turn crisp and golden brown. 
  3. Meanwhile, make the bang bang sauce: mix together the sweet chilli, sriracha and 1 tbsp soy sauce. 
  4. When the broccoli is golden, heat 1 tbsp oil in a wok or large frying pan over a high heat. Add the broccoli florets and drizzle in the bang bang sauce; stir-fry for 1-2 mins until the broccoli is sticky and glazed. Transfer to a bowl, cover to keep warm and set aside. 
  5. Add the remaining 1 tbsp oil to the pan, then add the garlic and broccoli stalks. Stir-fry for 2-3 mins until the broccoli starts to soften, then add the rice. Stir-fry for 3 mins until piping hot, then stir in 1 tsp soy sauce. Serve topped with the broccoli florets, spring onion, chilli and sesame seeds.

Find the full recipe here.


Freddie's broccoli fritters with ham, egg & broccoli chilli slaw

‘This broccoli slaw is such a versatile thing to have in the fridge, it’s brilliant in pastas and salads.’

Serves 4
Takes 25 mins

9 tbsp olive oil
1 head of broccoli (about 350g), florets trimmed and finely chopped, stalk diced into 8mm cubes
100g plain flour
2 tsp baking powder
80g crème fraîche
80ml whole milk
10g fresh basil, leaves picked and roughly chopped
 20g Parmesan, finely grated
40g cashews, toasted and roughly chopped
2 garlic cloves, finely chopped
2 red chillies, deseeded and finely chopped
1 tsp white wine vinegar
4 medium free-range eggs
4 slices cooked ham

  1. Preheat the oven to gas ½, 130°C, fan 110°C. Heat 1 tbsp oil in a frying pan over a high heat. Flash-fry the broccoli stalk for 1 min, then transfer to a bowl. Add the flour, baking powder, crème fraîche, milk and basil and mix well. 
  2. Heat ½ tbsp oil in the frying pan over a medium heat. Spoon in a quarter of the fritter mixture and cook for 2-3 mins until bubbles start appearing, then flip and cook for another 1-2 mins until golden brown. Place on a baking tray in the oven to keep warm while you make the rest of the fritters, using ½ tbsp oil each time. 
  3. For the slaw, mix the broccoli florets with the Parmesan, cashews, garlic and chilli. Season and slowly mix in 6 tbsp oil. 
  4. Bring a large saucepan of water to the boil with the vinegar and a little salt. Turn down to a simmer, then carefully crack in 2 eggs and poach for 3 mins. Carefully remove from the water with a slotted spoon and drain on kitchen paper while you poach the other 2. 
  5. Divide the fritters between 4 warm plates. Top with a slice of ham, a poached egg and 2 tbsp slaw. 

Store any leftover slaw in the fridge and stir through pasta, or add to salads and sandwiches.

Find the full recipe here.

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