Name: Charred Broccoli with Chilli and Lemon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 500 g tenderstem broccoli; 3 tbsp olive oil; 3 cloves garlic, thinly sliced; 1 red chilli, sliced; 1 lemon, zest and juice; 1/2 tsp flaky sea salt; 30 g toasted almonds, roughly chopped

Prep

Heat the oven to 240°C fan and put a large baking tray in to get properly hot.
Toss the broccoli with 2 tbsp of the oil and the salt.
Tip onto the hot tray in a single layer — it should hiss. Roast for 10 minutes without touching it.
Meanwhile, warm the remaining oil in a small pan with the garlic and chilli over low heat for 3 minutes, until the garlic is pale gold. Take it off the heat and stir in the lemon zest.
Shake the tray and roast for another 4–5 minutes, until the tips are blackened in places.
Pile onto a plate, spoon the chilli oil over, squeeze on the lemon juice and scatter with almonds. Eat hot.

Notes

The same treatment works on cauliflower, green beans or halved brussels sprouts.