Riverford Wicked Leeks
Steamed broccoli and sherry fried breadcrumbs recipe image

Print Steamed broccoli and sherry fried breadcrumbs

Quick-steamed broccoli with crispy sherry-fried golden breadcrumbs. Serve with poached eggs for a light supper for brunch. Or with fish or chicken and some couscous or bulghur for a more substantial meal.


  • 60g butter
  • 25g breadcrumbs
  • 2 tbsp medium dry sherry e.g. amontillado
  • 1 head broccoli, about 175g, cut into clorets
  • Splash sherry, white wine or balsamic vinegar
  • Salt & pepper


  1. Melt half the butter in a frying pan. Add the breadcrumbs and season well.
  2. Once the butter has been absorbed, add the sherry.
  3. Turn the heat down to low and cook, stirring gently for 10-15 minutes, until the breadcrumbs have separated again and turned a golden colour.
  4. Meanwhile steam the broccoli until just tender (3-4 minutes). Put on a serving plate.
  5. Melt the rest of the butter in the pan until it turns a golden brown colour. Remove from the heat and carefully add the vinegar (it will spit a bit).
  6. Sprinkle the breadcrumbs over the broccoli, pour over the butter.
want to cook with fresh ingredients? try one of our award winning veg boxes