Jono & Jules do food & wine

A nice side dish for a roast dinner.

Sprouting broccoli with mushrooms and stilton – serves 6

• 500g purple sprouting broccoli or other long-stemmed broccoli
• 1 tbsp olive oil
• a knob of butter
• 500g chestnut mushrooms, halved or quartered
• 50g creamy stilton, crumbled
• a drizzle of best olvie oil

Boil the broccoli in lots of very salt water for about 3 minutes, or until bright green and not quite tender, then drain and rinse under cold water to stop it cooking further. Drain well and set aside (you can do this in advance if you like).

Heat the oil and butter in a large frying pan over a high heat. When the butter is sizzling, add the mushrooms and cook for 5 minutes, until golden.

Add the broccoli and toss with the mushrooms. Cover the pan and cook for about 3 minutes, shaking the pan occasionally, until the broccoli is heated through and the mushrooms have softened.

Season well, then tip into a serving bowl, scatter over the cheese and drizzle over some of your best olive oil.

(Original recipe from BBC Good Food)