Bacon, mozzarella, basil and Tenderstem® broccoli side dish
Method
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Heat up the frying pan and add the bacon and ½ tsp of the oil. Cook over a moderate heat, stirring often, until the bacon becomes a little crispy. Add the chilli and cook for another 30 seconds. Using a slotted spoon, remove the bacon and chilli from the pan onto a warm plate, keeping the oil – now flavoured from the bacon and chilli – in the pan.
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Add the Tenderstem® broccoli to the pan and toss it to coat with the oil (making it even more delicious) and cook for 30 seconds on a high heat to colour a little. Carefully add 4 tbsp (60ml) of hot water to the pan (measure this into a cup beforehand to make this easier) and immediately put the lid on. If the pan is very hot, steam will escape so do be a little careful. Cook over a moderate high heat for 1½ minutes with the lid on. Ideally the Tenderstem® broccoli will still have some crunch to it.
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While the Tenderstem® broccoli is cooking, place the basil with the remaining olive oil in a small jar and give it a shake with the lid on (or mix in a small bowl). Add the balsamic vinegar and shake again.
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Cut each ball of mozzarella into 6 slices.
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Once the Tenderstem® broccoli is cooked, serve on to 4 warmed plates with the mozzarella then spoon over the lardons. Give the oil mixture one last shaked and and drizzle over the mozzarella.
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