Creamy Potato and Broccoli



"Necessity is the Mother of Invention"

The best meals I can remember making, have one thing in common - necessity. Usually it is not the necessity to eat, but the necessity to make do with the ingredients I have.

This happened to me last week - I was handed baby potatoes, broccoli, cream and bacon and asked if I could, " Just make something please". Game on, I got over to the stove and 20 minutes later we were enjoying a feast fit for the working class.

This recipe is totally adaptable, and you can add anything (but the kitchen sink). Play with the herbs, the vegetables, add smoked chicken, leave out the bacon. I would even try frozen vegetables for the "end of the month" meals.






Creamy Potato and Broccoli

This recipe works perfectly if doubled

1kg Baby Potatoes
1 head of Broccoli - cut into florets
100g of Bacon - cut into 1" pieces
500ml of Cream
45ml Chutney (I like Mrs Balls)
1 medium Onion thinly sliced
30ml of Corn flour
Salt and Black Pepper
Optional - Fresh herbs (I used sage, coriander and basil)


Boil the potatoes until soft.

Fry the bacon and onion in a little oil until soft and golden brown.

Add the chutney and the cream, salt and pepper.

Mix the corn flour with a little water and stir into the sauce.

Leave to cook and thicken.

Remove 3/4 of the bacon and set aside.

With a stick blender blend the sauce in the pan.

(If you don't have a stick blender you can omit this step).

Return the bacon and add the broccoli and cook until broccoli is tender.

If the sauce is too thick, you can add a dash of milk to thin it down.

Add the fresh herbs just before serving.

Place the potatoes on a dish and pour over the sauce with the broccoli and bacon.

I like to add an extra grinding of black pepper before serving.

Sit back and wait for the compliments......