120g stilton, crumbled
Slice the broccoli stalks and cut up the florets. Heat the oil in a large saucepan over a medium heat, add the onion and broccoli stalks and fry for 7-9 minutes, stirring occasionally, until softened and lightly coloured. Add half the pine nuts halfway through.
Meanwhile, bring the stock to the boil in a medium saucepan.
Add the wine to the large saucepan and cook until syrupy and reduced. Add the broccoli florets and peas and stir for a minute until the broccoli darkens, then pour over the stock and season. Bring back to the boil and simmer for 5 minutes, adding the watercress a minute before the end.
4 tbsp coarsely chopped flat-leaf parsley, plus extra to serve (optional)
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75g turkey gravy or stock (ideally jellied)
3 tbsp extra virgin olive oil
Melt the butter in a large saucepan over a low heat. Add the onions, sprinkle over a teaspoon of sea salt and gently fry over a low heat for 30 minutes, stirring frequently to prevent them colouring. By the end they should be lusciously silky and soft.
Meanwhile, heat the oil in a large nonstick frying pan over a medium-high heat then fry the mushrooms for several minutes until lightly coloured, stirring occasionally, and transfer to a medium bowl.
a handful coarsely chopped fresh coriander
date syrup (optional)
Heat 2 tablespoons of oil in a large nonstick frying pan over a medium heat and fry the ginger, garlic and hazelnuts for a minute or two until golden and crispy, then drain on a double thickness of kitchen paper, leaving the oil behind.
Return the pan to the heat, add the sprouts, season then fry for 7-8 minutes, stirring frequently until nicely coloured. Transfer to a serving bowl.
Add another tablespoon of oil to the pan and fry the spring onions for a couple of minutes until they soften and start to colour.