Broccoli and mushrooms with creamy pink peppercorn sauce

 Broccoli and mushrooms with creamy pink peppercorn sauce
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Method

  1. Heat oil in a large non-stick frying pan or wok, add mushrooms and cook over a medium-high heat for 5 mins until deep golden
  2. Add garlic, broccoli and peppercorns, stir-fry for 3 mins before adding the sherry.
  3. Cook for 1 minute until sherry has evaporated. Add cream and bubble for 1 min until thickened. Stir through the parsley and serve.

Tip

The perfect easy-to-make meal for two!

Ingredients

1 tbsp olive oil or knob butter
250g (9oz) mixed sliced chestnut
2 cloves garlic, crushed
200g (7oz) broccoli, halved
2 tsp pink peppercorns, roughly crushed
3 tbsp dry sherry or vermouth
6 tbsp double cream
2 tbsp flat leaf parsley, chopped

Notes

Time: 7 mins
Serves: 2
Nutrition: n/a