The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Cavolo Nero, Butter Bean & Broccoli Bake
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1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 head of broccoli
- 30g panko crumb (yellow pea flour)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tsp cornflour
- 2 garlic clove
- 1 leek
- 1 handful of fresh thyme
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 80g sliced cavolo nero
Nutritional Information
Calories: 468
Protein: 22g
Carbs: 48g
Fat: 21g
Ingredients
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 leek (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 30g panko crumb (use half) (yellow pea flour)
- 1 head of broccoli (use a quarter)
- 1 handful of fresh thyme (use half)
- 80g sliced cavolo nero (use half)
- 2 tsp cornflour (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 garlic clove
- 1 tbsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 441
Protein: 20g
Carbs: 42g
Fat: 20g
Creamy Cavolo Nero, Butter Bean & Broccoli Bake
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Cooking Instructions
- Turn the grill to high (240C). Trim and slice the leek into 1cm half-moons. Finely chop or crush the garlic. Strip the thyme from the stalks and finely chop.
- Heat a large frying pan with 1 tbsp oil on medium high heat. Add the leeks, and cook for 2-3 mins. Add the garlic and cook for further 1 min. Dissolve the cornflour in a jug with 50ml water, add the stock cube and top up with 75ml hot water and add to the pan and bring to a simmer for 2-3 mins.
- Cut the broccoli into florets. Drain and rinse the beans. Add both to the frying pan, along with the cream, mustard and nutritional yeast. Season to taste with sea salt and black pepper. Simmer for 2-3 mins, until thickened.
- Stir through the cavolo nero, and add to an ovenproof dish. Scatter over the breadcrumbs in an even layer. Season with sea salt and black pepper. Place under the grill for 10-12 mins, until golden.
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