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This is one of my favourite recipes for the season’s baking. The pastry is sweet and short and the filling makes much more of mincemeat. Served warm with cream it is a delicious dessert. You will need a 20cm/8in flan ring, tart tin or flan dish, also a 7cm/3in round cutter.


  • 450g (1lb) fresh broccoli
  • 600ml (1pt) chicken stock
  • 25g (1oz) margarine
  • 1 small onion - finely chopped
  • 25g (1oz) plain flour
  • 450ml (15floz) milk
  • 150ml (5floz) single cream
  • salt and pepper


Trim & wash the broccoli, cut into pieces, including some of the stalk. In the pan bring the chicken stock to the boil, add the broccoli and cook until tender (about 15 minutes). Liquidise until smooth. In the pan melt the margarine, add the onion and cook gently until soft but not coloured. Add the flour and cook 1 minute. Gradually stir in the milk, bring to the boil and cook two minutes, stirring all the time. Add the broccoli purée and heat through. Stir in 3 tablespoons single cream and check the seasoning. Serve in bowls and spoon a little cream on the top of each. STILTON AND BROCCOLI SOUP For a popular alternative crumble in 110g (4oz) Stilton when adding the broccoli.

Posted in Recipes on Jan 01, 2013