Creamy Stilton Orecchiette With Tenderstem & Hazelnuts

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food

thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Crush your hazelnuts in its bag with a rolling pin (keep them in the bag so you don't lose any!)

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat and once hot, add the crushed hazelnuts to the pan and cook for 2-3 min or until toasted and lightly golden, then transfer to a plate and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Chop your Tenderstem broccoli in half, then chop the broccoli stalks into quarters lengthways

Return the reserved pan to a high heat with a generous drizzle of olive oil

Once hot, add your chopped Tenderstem broccoli and cook for 5-6 min or until softened and starting to char

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Crumble your stilton cheese into bite-sized pieces

Add your fresh orecchiette to a pot of boiled water and bring to the boil over a high heat

Cook the orecchiette for 4-6 min or until cooked with a slight bite

Once done, drain the orecchiette, reserving a cup of the starchy pasta water

Once the broccoli has softened, add the sliced shallot, chopped garlic and your chilli flakes (can't handle the heat? Go easy!)

Cook for 2 min or until fragrant

Once fragrant reduce the heat to medium, add your drained orecchiette, vegetable stock mix, some of the crumbled stilton (save the rest for garnish!) with a small splash of reserved starchy pasta water and a good grind of black pepper

Add your crème fraîche and give everything a good mix up – this is your creamy stilton orecchiette with Tenderstem broccoli