Many people don’t enjoy broccoli stems – they can be quite hard and are often cut off and discarded. We use the stems for this egg tart – feel free to experiment with flavours to your heart’s content.
Preheat the oven to 180°C. Line a bread or tart tin with baking paper and grease well with nonstick spray.
1. Heat the oil in a pan and fry the bacon or ham until crispy. Add the mushrooms and diced broccoli stems and stir-fry until the stems are bright green.
