Riverford Wicked Leeks
Calabrese and blue cheese sauce recipe image

Print Calabrese and blue cheese sauce

This is a classic combination and you can choose your favourite stinky blue for the job - we use Cropwell Bishop Stilton or Perl Las Blue. Don’t be shy of using most of the stalk from the Calabrese; it’s all good food. Cut your florets with long tapering tails of stalk or cut shorter florets and chop the main stalk into neat batons. This would make a great pasta sauce; you could even stir/mash the whole lot into a plain risotto.


  • 150ml double cream
  • 75g blue cheese
  • 200g Calabrese broccoli, cut into equal sized florets
  • Black pepper


  1. Heat the cream until starting to simmer, reduce the heat and allow to bubble for a few minutes.
  2. Crumble in the blue cheese, whisking as you go. Check the seasoning; it should be salty enough from the cheese. Add twist of black pepper.
  3. Steam or boil the calabrese until just tender and spoon over the sauce.
want to cook with fresh ingredients? try one of our award winning veg boxes