Bring a large saucepan of salted water to the boil. Add the Tenderstem® broccoli and simmer vigorously for 3 ½ to 4 minutes so that the Tenderstem® broccoli is cooked but still vibrant, with just a hint of bite.
While the Tenderstem® broccoli is boiling, put 70g of the cheese, the butter and the ground black pepper into a large and wide frying pan or wok. Add 6 tbsp of hot water from the pan of Tenderstem® broccoli and use a whisk to mix the melting cheese and butter into a paste. Add 2-3 more tbsp of water and encourage the paste to become a silky, yellow-grey sauce. Do not heat the pan as the cheese will become stringy and claggy; any bits that aren’t melting will have a second chance with the addition of the hot Tenderstem® broccoli.
When the Tenderstem® broccoli is cooked, drain through a colander then immediately add to the wide pan (which is still not on the heat). Use tongs and a continual shake of the pan to toss the Tenderstem® broccoli through the sauce, ensuring the cheese has fully melted and there is a general gloss to the Tenderstem® broccoli.
Decant onto a serving platter, pouring the sauce over the top. Sprinkle over an additional pinch of pepper plus the remaining 10g of grated cheese. Be sure that everyone gets a spoonful or two of the sauce as well as their Tenderstem® broccoli.
More ways to cook Tenderstem®