• Tenderstem® broccoli contains twice the vitamin C content of the equivalent fresh weight of oranges and has a higher concentration of vitamin C than both cauliflower and cabbage.
• Tenderstem® broccoli contains excellent levels of carotenoids - No other type of broccoli demonstrated higher levels of carotenoids than Tenderstem® broccoli, which are thought to help with both fighting the risk of cancer and the risk of heart disease.
• Tenderstem® broccoli contains one of the highest levels of folic acid (of the brassicas tested in the study), vital for expectant mothers to reduce the risk of spina bifida in babies.
• Tenderstem® broccoli is the most tender variety of broccoli on the market, and is between 25-30% more tender than purple sprouting broccoli. This means it requires less cooking than any other form of broccoli, and so retains a higher proportion of 
  nutrients when consumed.
  

Tenderstem® broccoli is great healthy ingredient in recipes too – see recipes below for inspiration...

Jo Pratt’s Crab And Tenderstem® Tagliatelle With Lemon And Basil

This is a lovely recipe to serve as a starter when entertaining your best friends. It tastes quite stunning, so your guests will think you’ve been slaving away for hours. It is also fantastic as a midweek meal because it actually takes no time at all to put together – everyone’s a winner.

Serves 2 as a main course or 4 as a starter
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients

• 200-300g tagliatelle
  
• 3 tbsp extra virgin olive oil
  
• 200g Tenderstem® broccoli
  
• 2 cloves of garlic, finely sliced
  
• 3 ripe tomatoes, quartered, de-seeded and diced
  
• 100g white crab meat, fresh or frozen
  
• Grated zest and juice of ½ lemon
  
• 1 small bunch of basil leaves, finely sliced
  

Method

• Bring a saucepan of salted water to the boil and cook the tagliatelle until al dente.
  
  
• Meanwhile, heat 2 tbsp of extra virgin olive oil in a frying pan over a medium heat. Cut the Tenderstem® into small pieces, about 1-2cm long. Add to the pan, along with the garlic, and fry until the Tenderstem® is becoming tender, and colouring slightly on the tips.
  
  
• Increase the heat and add the diced tomatoes to the pan. Fry for just a minute or so before adding the crab meat, lemon zest and lemon juice.
  
  
• Toss gently until the crab is heated through. Season with salt and freshly ground black pepper before mixing into the tagliatelle, basil and the remaining 1 tbsp olive oil. Serve straight away.

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Jo Pratt’s Stir-Fried Chilli And Garlic Tenderstem® With Oriental Seasoning

This tasty dish takes under ten minutes to make from scratch. It’s healthy, delicious and a great starter or side dish.

Serves 2 as a starter or side dish
P reparation time: 4-5 minutes
Cooking time: 4-5 minutes

Ingredients

• 1 tablespoon wok/stir-fry oil
  
• 1 long red chilli, halved, seeded and finely sliced
• 2 cloves of garlic, chopped or crushed
  
• 2cm piece of ginger, peeled and finely chopped
  
• 200g Tenderstem® broccoli, sliced in half
  
• 1 tbsp soy sauce
  
• 1 tbsp rice wine or dry sherry
  
• 1 tbsp runny honey
  
• 1-2 tsp toasted sesame seeds (optional)
  

Method

• Heat a wok over a high heat and then add the oil. As soon as the oil is smoking, add the chilli, garlic and ginger to the wok. Stir-fry for about 30 seconds and then add the Tenderstem®. Fry for a couple of minutes, moving and tossing around in the pan to cook evenly.

• Add the soy sauce, rice wine or sherry and honey. Continue to stir-fry for a further minute or so until the Tenderstem® is just becoming tender and is coated with the oriental seasoning.

• Serve straight away scattered with sesame seeds, if using.

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Jo Pratt’s Tenderstem®, Watermelon And Feta Salad

This fresh and tasty salad is ideal to serve in the summer. I particularly like to have it as a starter before a barbeque as it can be quickly prepared in advance.

Serves 2 as a main or 4 as a starter or side dish
Preparation time: 10-15 minutes
Cooking time: up to 10 minutes

Ingredients

• 200g Tenderstem®
  
• 15g pumpkin seeds
  
•  ¼ of a medium sized watermelon
  
• ¼ of a medium cucumber
  
• 120g feta cheese
  
• ½ bunch mint leaves, roughly chopped
  
• 1 tbsp lemon juice
  
• 2 tbsp extra virgin olive oil

Method

• Steam the Tenderstem for a few minutes until it is just tender. Remove and leave to cool.

• Lightly toast the pumpkin seeds in a hot frying pan until they start to turn crunchy and golden. Remove from the pan and leave to cool.

• Cut the watermelon and the cucumber into chunks and place in a bowl or on a large serving plate. Cut the Tenderstem into bite-size pieces and add to the bowl/plate. Crumble over the feta cheese and sprinkle over the toasted pumpkin seeds and chopped mint.

• In a separate bowl, whisk together the lemon juice and olive oil. Season with salt and pepper. Pour over the top of the salad and serve.

PS... If you wanted to transform this into more of a substantial salad, mix in 200g cooked Puy lentils as they make a delicious addition.

*based on serving four as a starter

A tasty treat to enjoy in moderation as the fat, saturates and salt content are ‘amber’.

Handy for Mums-to-be (either before or after conception) as quick and easy to prepare and Tenderstem is a good source of folic acid