1 bunch broccoli, broken into florets, stalks peeled. 1/4 cup unsalted butter. 1 tbsp lemon juice. 1 tsp grated lemon rind. 1/2 tsp chopped garlic. 4 chopped anchovies ...

In a pan over medium heat, melt the butter or heat the olive oil. Add minced garlic and cook for 1 minute . Add broccoli chunks , toss and cook for 3–4 minutes .

1. Make the Salad: Use a vegetable peeler to peel the broccoli stems to remove their tough, chewy outer layer. Trim the tough ends and slice the stems ¼-inch-thick all the way up to the florets. Cut ...

Transfer tomatoes, onion, and 1/4 cup stock to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening.

Bring a large pot of water to a boil and salt it liberally. Add the broccoli and cook until crisp-tender, about 2 minutes. Scoop out the broccoli with a slotted spoon and set aside in a bowl ...

3. Heat 1/4 cup oil in a large, deep skillet over medium high heat. Add onion, peppers, garlic, jalapeno pepper and broccoli, cooking and stirring about 3-5 minutes, until broccoli is crisp-tender.

Preheat oven to 400°F. Stir together broccoli, bread, onion, garlic, oil, peppercorns, and 1/2 teaspoon salt in a large bowl until ingredients are evenly coated with oil.

Blend with the lime juice, 1 tablespoon maple syrup and 11/2 tablespoons fish sauce. Taste, adding more lime, maple or fish sauce as desired. Step 4 Preheat the oven to 200°C/180°C fan/400°F/Gas 6.