The Tredwells and All’s Well chef heads to Worcestershire to learn about one of the world’s most successful and sustainable hybrid vegetables and creates three recipes using Tenderstem®.
She talks to grower Charlie Cleaver about the life cycle of Tenderstem® broccoli, the sustainable planting and production processes behind it and the vegetable’s continued popularity in both food service and retail.
Nicholson also discusses sustainability, seasonality and sourcing. She is well-placed to speak about such issues with Covent Garden’s Tredwells famous for showcasing the best of British produce, emphasising locally sourced ingredients and championing plant-based eating.
“Food is so much more than the nutrients we put in our body – it’s a great source of enjoyment, creativity, fun, friendship and delicious tastes and flavours,” she says.
“Vegetables are increasingly becoming the star of the show as main dishes on menus as well as tasty sides and the beauty of Tenderstem® broccoli is its amazing versatility – it can be used in multiple dishes and there is absolutely zero waste.”
Nicholson’s selection of recipes takes in Tenderstem® broccoli with chickpeas, salsa verde and créme fraíche; warm salad of miso roasted Tenderstem® brococli, miso aioli and sesame; and Tenderstem® broccoli, onion, cheddar and caper tarts.