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+ servings
Pumpkin Pancakes with Chilli Fried Tenderstem Broccoli and Cream Goat's Cheese Sauce.

Tenderstem Broccoli with Chilli and Creamy Goat’s Cheese Sauce

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Chris Mosler @thinlyspread


For the Pumpkin Pancakes

  • 150 g roasted squash
  • 2 cloves garlic peeled and crushed
  • pinch of salt
  • 1 egg
  • 250 ml milk
  • 125 g self raising flour
  • 1 tsp English mustard powder
  • 1/2 tsp dried sage
  • Olive oil for frying

For the Goat’s Cheese Sauce

  • 200 g Somerset Goat’s Cheese I used 2x 100g rinded goat’s cheeses
  • 50-100 ml milk

For the Tenderstem Broccoli

  • 8 stems of Tenderstem broccoli
  • 1 red chilli chopped (or to taste, choose a chilli with a heat which suits you)
  • 2 cloves garlic peeled and chopped
  • 4 tbsp olive oil


To Make the Pumpkin Pancakes

  • Put all the ingredients except the oil into a blender of food processor and process until you have a smooth batter
  • Heat the oil in a small frying pan and pour 1/4 cup of batter in
  • Fry for 1-2 minutes on each side until puffed up and browned
  • Keep warm in a low oven while you cook the rest of the pancakes – this mixture makes 12 small pancakes

To Make the Goat’s Cheese Sauce

  • Heat 50 ml of the milk gently in a small saucepan
  • Roughly chop the cheese and add it to the pan
  • When the cheese has melted strain the sauce through a fine mesh sieve to remove the rind (eat the rind on a cracker – cook’s perk!)
  • Keep warm on a low ring
  • Add more milk if your sauce is too thick
  • For the Tenderstem
  • Steam the Tenderstem for 5 – 8 minutes until just tender, drain and refresh under the cold tap, shake off the water
  • Heat the oil in a large frying pan, add the Tenderstem, chilli and garlic and fry gently for two minutes

To serve

  • Place one pancake in the centre of each plate
  • Top with one teaspoon of cheese sauce
  • Place another pancake on top and another teaspoon of sauce
  • Place the final pancake on top
  • Arrange your Tenderstem beautifully atop the stack, pour two teaspoonfuls of cheese sauce over it and drizzle with a little of the chilli oil