Up the Crunch
Make a proper meal of our Puds with Sundried Tomato & Pesto. Team them with a tenderstem broccoli, feta and pumpkin seed salad for a dish that’s as big on crunch and as it is on flavours.
Pop those Puds with Sundried Tomato and Pesto into the oven. Before they’re done, break some bite-sized florets off a head of broccoli. Steam or boil them for just a few minutes – they want to have a bit of an al dente bite to them. Pop your wonderfully crispy puds onto a plate along with the broccoli. Crumble up some feta to scatter over the florets. And to finish it all off, tumble some pumpkin seeds over the top.
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