500g prepared broccoli
200g natural yoghurt
1 red chilli
1 red onion
¼ bunch coriander


This dish came from an idea to serve as much food on the menu grown or produced in season in Britain as possible. It’s not just the carbon footprint that is affected but the ability to trace where produce is coming from and what practices are used to get it here.

A vegan version can be made using vegan yoghurt with no discernable difference to the final product.


Bring a pan of lightly salted water to the boil, submerge all the broccoli in one go and cook until completely soft.
Strain off and blend, do not refresh the broccoli in cold water but work quickly to get the puree in the fridge as soon as possible.
While blending add the yoghurt and salt to taste. Taste before adding any salt to start to see how much the broccoli has taken from the water.
Scrape down the sides of the blender and keep blending until it is all completely smooth.
Put in a container and refrigerate for 1 hour.
Finely dice the chilli, deseeded if required, the onion and chop the coriander and mix into the chilled broccoli puree.
At The Roebuck we serve with the stalks cut into fingers, breaded and deep fried or on grilled sourdough with big chunks of heirloom tomatoes and homemade paneer cheese.

Celebrates local
Celebrates local
Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint