Recipe: Chargrilled Broccoli & “Gribiche”

With our broccoli harvest nearly ready, we can’t wait to use our delicious Channel Farm broccoli in a variety of dishes. This recipe from our Head Chef is great as a main dish served with smoked salmon or as a side.

Serves 2


  • 2 Large Heads Broccoli
  • 2 Hard-Boiled Eggs (Cold)
  • 1 tbsp Baby Capers ½ tsp Baby Capers
  • ¼ tsp Dijon Mustard 100ml
  • Extra-Virgin Olive Oil
  • 1 tsp Chopped Chervil or any soft herb such as Chives or Tarragon
  • 25ml Vegetable Oil


  1. Cut broccoli into large florets (keep stalks for soup)
  2. Toss in a bowl with a little vegetable oil, salt and pepper.
  3. Place on a medium heat BBQ or onto a roasting tray in the oven at 165°c for 8-10 minutes, ensuring you turn the broccoli frequently.
  4. In a large bowl add the mustard, Lea & Perrins, Baby Capers and Olive Oil (this can be done beforehand and kept at room temperature until required.
  5. When broccoli is nearly cooked, grate the hard-boiled egg and add to the large bowl, give it a good stir, add chopped chervil, season to taste and spoon on top of the broccoli.
  6. Enjoy!