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Broccoli with fresh red chili

Serves four Servings


  • 10 1/2 ounce broccoli florets
  • 1 fluid ounce small red chill, finely sliced
  • 1 clove garlic, chopped


Baking Directions:

Half-fill a medium-sized saucepan with water and bring to the boil.

Season with sea salt and add the broccoli, maintaining the boiling temperature.

Heat olive oil in a small frying pan over low heat and add garlic and red chili.

Warm through gently without coloring the garlic.

Remove the broccoli from the water while still firm and bright green and drain.

Add to frying pan and toss to coat.

Serve seasoned with sea salt.