🥘  2  🍽 Serves 2   🛒 12 ingredients ⏱ 40 minutes V LC €4

Broccoli, anchovies and hard boiled eggs combined with chilli’s, mustard and croutons make this is a lovely main meal salad.

Ingredients:

• Ciabatta / Sourdough / Baguette
• Olive oil
• 500g purple sprouting (or tender-stem) broccoli 
• 4 large free-range eggs, (at room temperature) 
• 2 tablespoons Dijon or wholegrain mustard 
• 1 tbsp white wine vinegar 
• 1 pinch of caster sugar 
• 2 large cloves of garlic, peeled and thinly sliced
• 6-8 marinated anchovies, torn in half
• 1 fresh red chilli 

First, make your croutons

• 60g leftover ciabatta, sourdough or baguette, torn into bitesize chunks 
• 1 tbsp olive oil

Step by step:

1. Make your croutons, tear the bread into bite-sized pieces. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Once hot, tip in the bread and toss well to coat in the oil. Cook gently for 5 to 10 minutes, or until crisp and golden. Tip them onto a plate, then wipe out the pan with kitchen paper and set them aside. 

2. Bring a large pan of salted water to the boil, then add the broccoli and cook until just tender (about 5 minutes for purple sprouting or 3 minutes for tender-stem). Fill a bowl with cold water, then lift the broccoli from the pan and into the cold water to cool. Keep the pan of water on the hob. 

3. Gently lower the eggs into the pan of boiling water and simmer for 6 minutes, or until they are just soft in the middle. Drain and set aside.

4. Tip the broccoli into a colander, then cool the eggs in a fresh bowl of cold water for a few minutes. 

5. Next, combine 1 tablespoon of oil with the mustard, vinegar and sugar, plus 1 tablespoon of cold water and a little seasoning to make the dressing. Peel, then halve the eggs.

6. Peel and thinly slice the garlic, tear up the anchovies and trim and finely chop the chilli.

7. Put 1 tablespoon of oil in the frying pan, place over a medium heat and fry the garlic for 30 seconds. Add the drained broccoli and cook for 2 minutes over a high heat, until starting to colour.

8. Spread the broccoli over a platter, then add the eggs, croutons and anchovies. Scatter with the chilli, drizzle over the dressing and serve.

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 tsp hot smoked paprika
• 1.5 litre vegetable stock
• 200g lardons
• 125g small shape pasta or noodles
• 100g spring greens, shredded or kale
• 275g frozen peas
• 1/2 lemon, zested and juiced
• Large handful basil leaves, torn
• 50g parmesan, finely grated

Step by step:

1. Heat the oil in a large pan over a low heat and fry the lardons, onion and celery for 10min, until softened.

2. Add the stock and bring up to a boil (approx 5 mins).

3. Stir in the pasta and cook for another 10 mins, to al dente, adding the spring greens and peas for the final 3 minutes of cooking.

4. Add the lemon zest and juice, basil and most of the Parmesan to the pan. Check seasoning. Ladle into 4 bowls and sprinkle over the remaining Parmesan

Ingredients:

• 3 tbs olive oil
• 4 rashers bacon (chopped)
• 2 sticks celery (chopped)
• 1 medium onion  (chopped)
• 1 clove garlic (chopped)
• Tin of chopped tomatoes with herbs
• Vegetable stock pot made up to 1 litre
• Can of cannelloni beans
• 1/4 Savoy cabbage, finely sliced and chopped to bite size pieces
• Chopped parsley
• Grated Parmesan

Step by step:

1. Put 2 tbs of oil in a pan and add the chopped bacon, fry for about 3 minutes. Add the chopped veg and cook for another five minutes
2. Add your stock and tomatoes. Bring to a boil and then simmer for about 20 minutes. 
3. Add the cabbage and cannelloni beans and cook for another 10 mins
4. Season to taste and serve with crusty bread and Parmesan cheese and a drizzle of olive oil.
5. If you’re using your Thermomix© the soup will be ready in half the time