Dhruv Baker’s Tenderstem broccoli with almonds, sherry vinegar and parsley

Prepare: 5 minutes       Cook: 10 minutes


  • 2 x 240g tender stem or purple sprouting Broccoli, cut in half
  • 50ml sherry vinegar
  • 3 tbsp light olive oil
  • 1 clove garlic, finely sliced
  • 10g unsalted butter
  • 3 tbsp flaked almonds
  • ½ x 25g pack fresh parsley, roughly chopped
  • Juice of ½ lemon


1. Bring a pan of water to the boil and cook the broccoli for 5 minutes then drain. While the broccoli is cooking pour the sherry vinegar into a small saucepan, bring to the boil, reduce by half and set aside.

2. Heat the olive oil in a frying pan with the sliced garlic. When the garlic starts to sizzle and just begin to change colour add the butter. When the butter is foaming, stir a few times then pour into the saucepan containing the reduced sherry.

3. To finish, toast the almond flakes in a dry frying pan till starting to darken slightly.  Toss the broccoli in the sherry vinegar dressing. Scatter the almonds and parsley over the broccoli with a little squeeze of lemon. Season and serve.


Serves: 8

3 stars

Average user rating Based on 7 ratings