Recipes: Broccoli and crispy proscuitto | Broccoli and smoked salmon omelette | Roast Shallots with Pennoni Regati

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Three delicious recipes for you to try this week.

Broccoli and crispy proscuitto with a creamy shallot and caper dressing. Serves 4.


For the dressing:

3 tbsp extra virgin olive oil

1 tbsp sherry vinegar

1 tbsp Dijon mustard

1 tbsp clear honey

1 tbsp crème fraise

2 shallots, very finely chopped

1 tbsp capers, roughly chopped

Salt & freshly ground black pepper

For the broccoli:

400g broccoli

12 slices prosciutto

Freshly ground black pepper


Preheat the grill to hot.

Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

Plunge the broccoli into boiling water and blanch for 4-5 minutes until it is tender but with a little ‘bite’. Drain well and divide between individual heatproof dishes, or arrange in a large baking dish.

Lay the slices of prosciutto over the broccoli, ribboning and folding it a little so it looks pretty and a little rustic. Slide under the hot grill and cook for 2-3 minutes until the prosciutto starts to turn crispy.

Drizzle over the dressing and eat immediately, served with warm bread to soak up the juices.

Broccoli and smoked salmon omelette. Serves 2.


1 tbsp olive oil

100g Tenderstem, each piece cut into 3

1 small red onion, finely sliced

3 large free-range eggs

Knob of butter

40g low- fat cream cheese

1 tbsp chopped chives

Salt and pepper

50g smoked salmon, cut into strips


Heat the olive oil in a small non-stick frying pan (around 15cm diameter) and gently sauté the Tenderstem and onion until softened and starting to become golden. Remove from the pan and keep to one side.

While the onion and Tenderstem are cooking, mix together the cream cheese and chopped chives. Season with salt and pepper.

Return the pan to the hob, increase the heat and add the butter. Break the eggs into a bowl and whisk together with a fork. Season with salt and pepper.

Once the butter is bubbling, add the eggs. Swirl around the pan and either using a fork or rubber spatula, stir around until the eggs are almost set. Spread to cover the surface and leave to continue cooking for a minute or so, until the top of the eggs are almost set, with just a little liquid on the surface.

Spoon the onion and Tenderstem on to one half of the omelette. Add the cream cheese and finally lay over the salmon. Tilt the pan and carefully fold over the other half of the omelette on top of the filling. Slide on to a plate and serve with a green salad.

Roast Shallots with Pennoni Regati, Chargrilled Butternut Squash and Pumpkin Seeds. Serves 4.


1 small butternut squash

Olive oil

20 small round shallots

300g pennoni regati or penne pasta

50g pumpkin seeds

1 chilli

6 tablespoons water

Knob of butter

1 sprig of rosemary, chopped

Parmesan cheese

Rocket, for dressing


Peel and cut the squash into 1 inch cubes or similar sized pieces. Season the squash with salt and pepper. Drizzle over a little olive oil then sauté for 5 minutes in a non-stick hot pan until coloured on the outside.

Peel the shallots and add to the squash in the non-stick pan. When they are both cooked remove from the pan and set aside on a plate lined with kitchen paper.

Cook the pasta in a large pan of boiling salted water. When cooked, drain.

Toast the pumpkin seeds in the oven at 180C for five minutes.

Add a quarter of the cooked squash with the chilli and the water to the same pan as the shallots were in and cook a little bit more until it almost starts to break down. Add a knob of butter as this will form the sauce. Add the chopped rosemary, mix and then add the cooked squash and the shallots, then mix in the hot cooked pasta. Check the seasoning and serve in hot bowls. Grate or shave over the parmesan. Finish with fresh rocket leaves and a little olive oil.