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Charred purple sprouting broccoli with romesco whipped tofu
Fruit and vegetables
3 large red
peppers
1 tbsp dried
dill
2 tsp dried
thyme
400g/14oz
new potatoes
(cut any larger potatoes in half
300g/10½oz
purple sprouting broccoli
, trimmed and halved lengthways if the stalks are thick
fresh
dill
fronds
Cooking ingredients
150g/5½oz
almonds
, toasted
2 tsp
sherry vinegar
, plus extra if needed
1 tbsp
smoked paprika
, plus extra if needed
salt and freshly ground
black pepper
2 tsp
sea salt
flakes
1 tbsp
olive oil
1 tbsp
olive oil
salt
small handful
flaked almonds
(optional)
Dairy, eggs and chilled
150g/5½oz silken
tofu
, drained
mature
cheddar
, feta or plant-based cheese, grated or crumbled
Back to recipe
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