Ingredients

Ingredients For the broccoli purée

• 1 large head broccoli, cut into florets

• salt, to taste

For the breadcrumbs

• dash olive oil

• 40g/1½oz butter

• 3 slices white bread, crusts removed, pulsed to breadcrumbs in a food processor

For the poached eggs

• dash white wine vinegar

• 4 free-range eggs

• breadcrumbs (see recipe above)

For the cream cheese

• 30ml/1½fl oz double cream

• 60g/2oz Kelly's Canterbury goats' cheese, or other similar hard goats' cheese, grated, plus extra for serving

For the soldiers

• 3 x 50g/2oz sticks caprice ficelle, or similar slim baguettes

• butter, for spreading

• rock salt, for sprinkling

• 1 tsp Marmite

• 1 tsp olive oil

To serve

• 1 tbsp toasted almonds

• goats' cheese, for grating

Description

Recipe Uses 1 Large Head Broccoli, Cut Into Florets, Salt, To Taste, Dash Olive Oil, 40g/1½oz Butter, 3 Slices White Bread, Crusts Removed, Pulsed To...

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