1. Preheat the oven to 220°C/gas mark 7.
2. Blanch the broccoli for one minute in boiling water whilst you prepare the pastry.
3. Take one packet ready-rolled puff pastry, cut it into four rectangular pieces and place it onto two baking trays lined with parchment.
4. Arrange the blanched broccoli floret-to-stem along the pastry and top with thin slices of Cambozola, taking care to cover the delicate tips with cheese to prevent them scorching.
Recipe, Tenderstem Broccoli
Click here to go to the original article on Red Online
Click here to see Broccoli and Cambozola tart
Click here to see Parmesan battered broccoli with salsa Rossa
Click here to see Tom Aikens’ Lime and coriander chicken with broccoli rice salad