Broccoli Rice

Broccoli rice is a healthy fiber-rich side dish when you’re looking for a grain and gluten-free alternative. 

Rice alternatives have become popular to add to meals because they are easy to prepare and neutral in flavor. Broccoli can be made similarly with three simple techniques; chopping with a chef’s knife, food processor or blender. Once the broccoli is cut into pieces the size of grains of rice, it can be cooked in different ways and will be a new go-to recipe. 

Broccoli, Red Pepper, and Almond Couscous

Three Ways to Make Broccoli Rice

1) Chopped

Use a chef's knife to finely chop the florets into smaller rice sized pieces.

2) Food Processor

Add florets ¾ full into a food processor and pulse until small pieces form, scraping the sides of the bowl as needed. Work in batches if needed.

3) Blender

Add florets to a blender and process on medium-high speed until small pieces form, about 15 to 60 seconds, scraping the sides of the container. Work in batches if needed. 

Broccoli Rice 

Different ways to cook broccoli rice

Sauté: Heat a large pan over medium heat, sauté the rice in 1 tablespoon warmed oil or butter until tender, about 2 to 3 minutes. 

Stir-fry: Heat a wok and 1 tablespoon vegetable oil and 1 teaspoon sesame oil over high heat. Add rice in a single layer, allow to cook until lightly browned for about 2 minutes. 

Steam: Add broccoli to a medium-sized microwave-safe bowl. Mix with 1 tablespoon of oil and cover tightly with plastic wrap. Microwave for 2 minutes, stir and cook another 1 to 2 minutes until tender. 

Casserole: Add broccoli rice in with casserole ingredients and bake. 

Coconut chickpea curry with broccoli rice

210g (1 cup) dried chickpeas (see notes)
1 large red onion, chopped
3 garlic cloves, chopped
3cm-piece ginger, peeled, chopped
2 long fresh green chillies, chopped, plus sliced chilli, extra, to serve
1 teaspoon garam masala
2 teaspoons ground cumin
2 teaspoons macadamia oil
2 vine-ripened tomatoes, chopped
250ml (1 cup) salt-reduced vegetable stock
125ml (1/2 cup) light coconut milk
300g peeled pumpkin, chopped
200g green beans, cut into 4cm lengths

1 1/2 limes, cut into wedges
600g broccoli, coarsely chopped
Fresh coriander sprigs, to serve


  • Step 1
  • Soak the chickpeas in a large bowl of water overnight. Drain.
  • Step 2
  • Place the chickpeas in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to low and simmer for 30-40 minutes or until tender. Drain. Set aside.
  • Step 3
  • Process onion, garlic, ginger, chilli, garam masala and cumin in a small food processor until a thick paste forms. Heat oil in a large saucepan or wok over medium heat. Add the paste and stir for 1-2 minutes or until aromatic. Add tomato and stir for 1 minute.
  • Step 4
  • Add the stock, coconut milk, cooked chickpeas and pumpkin to the pan and bring to the boil. Reduce heat to low, cover and simmer for 20 minutes. Add the beans, cover and simmer for 5 minutes or until the vegies are tender. Squeeze in a little lime juice.
  • Step 5
  • Meanwhile, process the broccoli, in batches, in a food processor until coarse crumbs form. Steam or microwave the broccoli until just tender. Drain.
  • Step 6
  • Serve the curry on the broccoli rice. Top with coriander and extra chilli. Serve with the remaining lime wedges.


American Cheeseburger

·        2 pounds freshly ground chuck, (at least 80% lean, a.k.a. 80/20)
·        1 tablespoon onion powder
·        1 teaspoon salt
·        1 teaspoon freshly ground black pepper
·        12 slices deli-counter American cheese
·        6 large burger buns, preferably homemade, toasted if desired

To garnish
·        ketchup
·        mayonnaise
·        thousand island 
·        dressing
·        sliced red onion
·        sliced tomatoes
·        sliced pickles
·        fresh lettuce leaves

American Cheeseburger

In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not overmix, or your patties will be tough. 
Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature. 
Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid. 

Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don't flip it until it gets to this point. When burgers lift up easily, flip, add two slices of cheese to each, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare. 

Remove burgers with a sturdy metal spatula and transfer to a plate. Allow to rest for several minutes, then transfer to buns.
Garnish as desired and serve immediately.

Classic homemade burger


  • ½ tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 x 500g pack British Beef Steak Mince 15% fat
  • 1 tsp mixed dried herbs
  • 1 egg, beaten
  • 4 slices mature Cheddar (optional)
  • 4 white rolls
  • few round lettuce leaves, torn
  • 1 beef tomato, sliced
  • ketchup, to serve (optional)


  1. Heat the olive oil in a frying pan, add the onion and cook for 5 minutes until softened and starting to turn golden. Set aside.
  2. In a bowl, combine the beef mince with the herbs and the egg. Season, add the onions and mix well. Using your hands, shape into 4 patties.
  3. Cook the burgers on a preheated barbecue or griddle for 5-6 minutes on each side. While the second side is cooking, lay a slice of cheese on top to melt slightly (if using).
  4. Meanwhile, lightly toast the cut-sides of the buns on the barbecue. Fill with the lettuce, burgers and tomato slices. Serve with ketchup, if you like.

Caesar salad recipe

4 small cos lettuce, washed and leaves separated
2 thick slices white sandwich bread, cubed
25ml olive oil
50g parmesan, shaved
2 rashers smoky back bacon, chopped
chive stalks, to garnish
For the dressing
50ml olive oil
1tsp Dijon mustard
1tsp honey
1tsp white wine vinegar
freshly ground pepper

Heat the olive oil in a large frying pan over a medium-high heat and fry the cubes of bread, tossing regularly to coat in the oil.
Fry until golden brown, then season and drain on kitchen paper. Fry the bacon in the same pan for 4-5 minutes until golden brown and crispy. Drain on kitchen paper as well.
Arrange the lettuce on serving plates and top with croutons, bacon pieces and shavings of parmesan.
Whisk together all the ingredients for the dressing and drizzle over the salad.Garnish with chives and serve immediately.

Bacon and avocado salad with Parmesan

For the Parmesan croutons
100g (3½oz) ciabatta, cut into 1.5cm (½in) cubes
2tbsp olive oil
2tbsp Parmesan, grated
½ lemon, zested
For the dressing
2tsp Dijon mustard
2tsp runny honey
½ lemon, juiced
4 tbsp olive oil
small handful fresh basil leaves, chopped
For the salad
2 little gem lettuces, leaves separated
50g (2oz) watercress
2 small avocados, stone removed, chopped
3tbsp pumpkin seeds
For the salad
1 x 300g pack unsmoked back bacon
½ tbsp olive oil

Preheat the oven to gas 6, 200°C, fan 180°C.
To make the Parmesan croutons, put the chopped ciabatta cubes into a large bowl and toss with the olive oil, grated Parmesan, lemon zest and a little freshly ground black pepper.
Put on a baking sheet and put in the oven on the middle shelf to cook for 8-10 minutes, or until the croutons are nicely golden brown. Remove the tray from the oven and set aside.
For the dressing, whisk all the ingredients except the basil leaves. Once well combined, stir in the chopped basil.
To assemble the salad, put the little gem lettuce leaves into a large wide serving bowl, add the watercress, then top with the chopped avocado and pumpkin seeds.
Chop the bacon into small pieces then fry in the olive oil in a large frying pan over a medium heat, until golden and crisp. Remove with a slotted spoon and scatter over the salad.
Drizzle with the dressing, lightly toss and serve.

Avocado and bacon sandwich

3 rashers good-quality smoked or unsmoked back bacon
2 tsp maple syrup
butter, for spreading
2 slices wholemeal bread
1/2 beef tomato, sliced
1/2 medium avocado, peeled, stoned and thickly sliced
vegetable or sunflower oil, for frying
1 very large egg

Preheat the grill to medium-high, then grill the bacon for 3-4 minutes until cooked to your liking. Put the bacon rashers on a plate and drizzle over the maple syrup, then turn to coat evenly.
Butter the bread. Add the tomato slices and arrange the avocado on top. Season well and top with the warm bacon, drizzling over any maple syrup left on the plate.
Heat a little vegetable or sunflower oil in a small frying pan and crack the egg into the hot oil. Using a fork, break the egg yolk and lightly swirl in the centre. Cook for 1 minute, then flip the egg over and cook for a further 30 seconds* before placing on top of the bacon. Top with the remaining slice of bread, then halve the sandwich and serve immediately.


Leek Soup

Leek soup is a soup based on potatoes, leeks, broth, and heavy cream. Other ingredients used may be salt and pepper, and various spices.


  • 50g (2 oz) butter
  • 1 clove garlic, chopped
  • 1 small onion, chopped
  • 3 large leeks, chopped
  • 3 medium potatoes, peeled and diced
  • 900ml (1 1/2 pints) chicken stock
  • small handful chopped fresh parsley
  • 1 bouquet garni
  • Salt and freshly ground black pepper
  • 1 vegetable stock cube
Leek Soup


  1. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic and cook until soft and wilted. 
  2. Next, add the potatoes, stock, bay leaves, thyme, salt and pepper. Bring to a boil, then cover and simmer for 15 minutes, until potatoes are tender.
  3. Remove from heat and cool slightly.
  4. Process in batches, in a blender or processor until smooth.
  5. Reheat and serve.