16th Apr 2018

Up the Crunch

Recipe

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.

Get Cooking

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.

Ready to shop the ingredients, including our puds? Stock up.