Butter-Glazed Tenderstem, Beetroot Hummus, Brown Butter Cashews & Pickled Raisin Escabeche

Wed, 30 September 2026

Butter-Glazed Tenderstem, Beetroot Hummus, Brown Butter Cashews & Pickled Raisin Escabeche

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Serves: 4

Ingredients

Beetroot Hummus

· 250g cooked beetroot

· 200g cooked chickpeas

· 1 tbsp tahini · ½ lemon, juiced

· 1 small garlic clove

· 2 tbsp olive oil

· Salt

Optional Carrot Purée

· 250g carrots, peeled and sliced

· 20g butter

· 50–75ml water or vegetable stock

· 1 tsp honey

· ½ lemon juiced

Salt

Tenderstem

· 400g Tenderstem broccoli

· 30g butter

· Salt

Brown Butter Cashews

· 50g cashews

· 50g butter

· Pinch of salt

Pickled Raisin Escabeche

· 60g raisins

· 100ml red wine vinegar

· 100ml water

· 1 tbsp sugar

· Pinch of salt

· 1 small shallot, finely sliced

Method

Beetroot Hummus

1. Add beetroot, chickpeas, tahini, garlic, lemon juice and olive oil to a blender.

2. Blend until very smooth.

3. Add a little water if needed to loosen.

4. Season with salt and lemon juice.

Optional Carrot Purée

1. Add the carrots, butter, water or stock, honey and a pinch of salt to a saucepan.

2. Cover and cook gently for 10–15 minutes until completely soft.

3. Blend until very smooth.

4. Add the lemon juice and adjust the seasoning.

5. Pass through a fine sieve for an extra-smooth finish.

6. Keep warm until serving.

Pickled Raisin Escabeche

1. Put vinegar, water, sugar and salt into a small saucepan.

2. Bring to a simmer.

3. Add the raisins and sliced shallot.

4. Simmer gently for 2–3 minutes.

5. Remove from the heat and leave to cool in the pickling liquid.

Brown Butter Cashews

1. Roughly chop the cashews.

2. Melt the butter in a pan over medium heat.

3. Continue cooking until the milk solids turn golden brown and smell nutty.

4. Add the cashews and a pinch of salt.

5. Toast for 1–2 minutes, then remove from the heat.

Tenderstem

1. Blanch the Tenderstem in salted boiling water for 1–2 minutes.

2. Drain well.

3. Heat a pan and add the butter.

4. Add the Tenderstem and toss until glossy, lightly caramelised and cooked through.

5. Season with salt.

To Plate

1. Spread the beetroot hummus across the plate.

2. If using, add a few dots or a swipe of carrot purée around the plate.

3. Arrange the butter-glazed Tenderstem on top.

4. Add the pickled raisin and shallot escabeche.

5. Finish with the brown butter cashews.