Page title and description
Soups & stews
Cook's notesUse purple sprouting broccoli when in season.
- 500g broccoli
- 3 tbsp olive oil
- 1 onion, sliced
- 1 dried red chilli
- sea salt
- 15 cherry tomatoes, halved, or 400g tin of chopped tomatoes, drained
- 15 black olives, pitted and coarsely chopped
- 50g Parmesan or Pecorino cheese, grated
- salt and pepper
Prep time: 10 min
Cooking time: 20 min
Step 1Prepare the broccoli by cutting off the florets, peeling the stalks and cutting into similar sized pieces.
Step 2Put the oil and onion in a shallow pan (one that can fit under the grill later). On a medium heat, cook for 2 minutes, then add the chilli, salt, broccoli, tomatoes and olives.
Step 3Add a couple of tablespoons of water, bring to a simmer. Stir well, season, cover and cook over a low heat for 10 minutes (or until broccoli is tender).
Step 4Sprinkle with cheese and stick under a grill until the cheese has melted (or finish in a hot oven).