Three autumnal recipes: From stilton and broccoli soup to tenderstem and endive salad

It can sometimes be hard to come up with inventive ways to serve broccoli, so turn it into soup, or dress it and serve it with toasted hazelnuts to break the mould

Tenderstem is packed with vitamin C for a delicious health punch (Pics by Great British Chefs)

Tenderstem broccoli with black garlic, poppy seeds and olive dressing by Anna Hansen

Broccoli and endive salad

800g tenderstem broccoli
1 endive, washed and leaves separated
100g roasted hazelnuts, roughly chopped

Olive dressing

275g Kalamata olives, pitted and finely chopped
2 tbsp poppy seeds
35g black garlic, finely sliced
1 tbsp pomegranate molasses
1 tbsp muscat wine vinegar
1 tbsp extra virgin olive oil, plus extra to serve

Prepare the poppy seeds for the dressing by lightly toasting in a dry frying pan over a moderate heat, being careful not to let them burn. When aromatic, transfer to a pestle and mortar and lightly crush.

Add the crushed poppy seeds to a bowl with the chopped olives, sliced black garlic, pomegranate molasses, vinegar and oil. Mix together until thoroughly combined, forming a thick dressing. Season to taste if required and set aside until ready to serve​. Bring a pan of salted water to the boil and cook the Tensderstem for 3-4 minutes until tender, but still with some bite. Alternatively, place the broccoli in a steamer for the same amount of time​.

Drain the Tenderstem and mix with the endive leaves. Divide between serving plates then spoon over the thick olive dressing. Finish with a drizzle of extra virgin olive oil and sprinkle over the chopped roasted hazelnuts to serve.

Broccoli and Stilton soup by Sally Abé

1 shallot
1 broccoli
100g Stilton
500ml chicken stock
100ml double cream
50g butter
salt
pepper

Slice the shallot and sweat down in the butter. Season with salt. Remove the florets from the stalk of broccoli and chop into very small pieces.

Add the chicken stock to the shallots and bring to a rapid boil. Add the broccoli and cook until the broccoli has softened. Add the Stilton and the cream. Return to the boil then transfer to a blender and blitz until smooth. Season with salt and pepper to taste.

Serve with crusty bread and a few extra chunks of cheese if you’re feeling indulgent.

Purple sprouting broccoli with hazelnuts by Josh Eggleton

1.2kg purple sprouting broccoli, woody bottoms trimmed
100g hazelnuts
75ml hazelnut oil
25ml olive oil
sea salt

Bring a large pan of salted water to the boil (tasting like the sea). Cook the broccoli in the salted water for 3-4 minutes until the stem is just tender, then place into cold water to stop the cooking immediately. After 5 minutes, drain well. It should still have a crunch.

Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil​. Toss the broccoli in olive oil and season with Maldon salt, place under a hot grill and turn after 1-2 minutes​.

Don’t worry if some of the leaves start to burn just a little, the bitter notes are good. Once hot and slightly charred, dress with the hazelnuts and serve.

Recipe and guide from Great British Chefs. Visit their site for more beautiful broccoli recipes