Steamed Tenderstem® broccoli with olive butter
Method
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Put the olives and any residual marinade and the pepper into a food processor and pulse, then blitz until finely chopped. If you don’t have a food processor you could do this by hand.
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Transfer the butter (once soft and at room temperature) to a mixing bowl, add the olives and mash them into the butter using the back of a fork. Once relatively well combined, use a silicon spatula or wooden spoon to beat the butter, ensuring the olives are evenly mixed through.
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Scoop the butter out of the bowl onto a mound in the middle of a sheet of greaseproof paper. Take the bottom left edge of the paper and fold over the butter to match the top right edge of the paper.
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Use the paper to help you pull the butter back towards you to form a tight cylinder/sausage shape. Then, roll the cylinder and twist the ends of the paper. Refrigerate or freeze.
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When ready to eat, prepare a steamer cooker (you will need 2 or 3 tiers for this quantity of Tenderstem® broccoli) or saucepan of boiling water. Steam for 5 minutes, or blanch for 3 minutes, so it is a vibrant green and still has a little crunch.
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Meanwhile, cut off 50-60g of the olive butter in thin slices. Put half the slices at the bottom of a mixing bowl. Transfer the steamed Tenderstem® broccoli to the bowl. Dot the rest of the butter in and around and after 30 seconds of melting, gently shuffle the bowl so all the Tenderstem® broccoli is coated with buttery olive seasoning. Tip onto a serving platter, ensuring the olives and now melted butter are scraped out on top.
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