This is a simple soup that looks really stunning.

• Start by preheating your oven to 220 degrees celcius.
• Take the tomatoes and cut each on in half before placing in a baking dish cut side up. Finely slice a few cloves of garlic and scatter over the tomatoes. Season with salt and pepper before drizzling over olive oil and balsamic vinegar making sure a little is on each tomato.
• Place in the oven and leave for fifteen to twenty minutes or until soft and slightly charred.
• Remove the tomatoes and place in a large pan with the stock before blending to a smooth consistency.
• To make the broccoli dash take the broccoli and finely slice before plunging into a pan of boiling salted water for fifteen seconds before draining and placing in ice cold water for a few minutes.
• Once cooled drain the broccoli and place in the blender with a squeeze of lemon juice and enough olive oil to make a loose sauce, 50 ml will probably be enough.
• Serve the roasted tomato soup with a drizzle of the broccoli dash on the top.

Does it get anymore broccolicious? Doubtful.

• Start by taking dried lentils and cooking in stock until tender, drain and set aside to cool.
• Take the broccoli and cut the florets off before trimming the stalk of any rough ends and cutting into fine slices.
• Bring a pan of salted water to a rolling boil and plunge your broccoli florets and stalk into the water for fifteen seconds before draining and plunging into a bowl of cold water.
• Remove the broccoli stalks after a minute and place in a blender with the lemon juice, a peeled clove of garlic, a little salt and pepper and 100ml of olive oil. Blend the pesto mix together and set aside.
• Heat up a dry frying pan and toast the mixed seeds, remove from the heat and set aside when they start to pop.
• Finish the salad by mixing the broccoli florets, lentils and crumbled feta in a bowl. Scatter over the toasted seeds and drizzle over the pesto dressing.

• Peel and chop the onion and potato and chop broccoli into chunks.
• Melt butter into a frying pan, then add onion, broccoli and potato cook on low heat for 8 minutes, keep covered and stir occasionally.
• Sprinkle in 1 tablespoon of plain flour continue to stir till all flour is mixed in then stir in the stock and allow to simmer (not boil) for 35 minutes.
• Add crumbled Stilton cheese, simmer for a further 5 mins to allow cheese to melt then add double cream and stir in.
• Transfer to a blender and blend till smooth, season to taste with salt and pepper.
• Serve piping hot.