The Food Diaries

Chinese-style broccoli stem salad

Cut a small bunch of tenderstem broccoli stems into bite-sized rounds (around 2 cups). Bring a pot to a boil, drop in the broccoli with a 1/2 tsp baking soda (to keep the stems a vivid green). Drain after 1 minute and rinse under cold water. Drain well and place in a serving dish.

Mix together 4 tsp soy sauce, 3 tsp sesame oil and 1/2 tsp brown sugar. Stir till well combined and add to the broccoli.

Serve at room temperature.

Chargrilled broccoli with chilli & garlic

A great way to perk up broccoli, courtesy of the king of vegetables himself, Ottolenghi.

Break up a head of broccoli into florets and blanch in boiling water for 2 minutes. Drain and run under cool water. Set aside to dry out.

Meanwhile, slice a red mild chilli pepper into thin rounds. Thinly slice 2 large garlic cloves. Transfer both to a small pan along with 2 tbs olive oil  and fry gently till the garlic just about starts to brown. Remove from heat.

Transfer the broccoli to a roasting pan and drizzle with a little olive oil. Place in a hot oven (200C) till the broccoli starts to char around the edges. Place in a serving bowl, along with the chilli/garlic mixture and toss. Season with sea salt.

Serve either warm or at room temperature.