Broccoli Lovers Unite!

I used to belong to the school of thought (and by 'school' I mean 'me', because no-one else would join up) that you could stay perfectly healthy, ward off diseases and random heebie-jeebies, and cure most things if you would only include a few particular things into your every-day-life. That is, you must drink lots of water, eat broccoli and yogurt, and run. Simple enough. And that way it doesn't matter much if you inadvertently sit down and eat damn-near a whole pie ... or yet another one of those blasted Trophy Cupcakes ... or even an enormous hamburger on one of those delicious brioche buns. Because you've already done what your body really needs and wants you to do. It's all about balance.

Now, if this sounds at all crazy to you, talk to my father. It's all his fault. He brought us up to be crazy people when it comes to food and what we put into our bodies. Seriously, the man was a loon (and still is, for that matter) when it came to food and exercise when we were growing up. However, these days he seems to think that we're the ones riding the crazy train. Hmmm. I say, it takes one to know one, but that's just me. The last time I told him about my 'new strict diet regiment', he said, and I quote, 'Give me a break.' But I ask you, does it not sound ingenious to have a cup of black tea, a cup of red tea, a cup of green tea, and a cup of white tea — every day? Just imagine the benefits! Anyway, it didn't last very long on account of the fact that it was a pain (and I don't really like green tea). However, I do still try to adhere to my broccoli et al regiment, for whatever reason.

As you may or may not know, I have become quite the fan of Ottolenghi: The Cookbook as of late. It is a gorgeous cookbook that is filled with fabulous recipes. And it seems that every time I thumb through it I stop on the recipe for Chargrilled Broccoli with Chilli and Garlic — for good reason too. 'If there is a dish that's become synonymous with Ottolenghi, second only to our meringues, it is this one.' And, shocking as it may be, many people go to their London-based shops purely for this broccoli dish. That's right, broccoli. Rather impressive, one might say.

Even if you are not a broccoli lover, you should try this recipe. It is marvelous — and it will undoubtedly cure whatever it is that ails you. Just make sure to throw in some yogurt, water, and running (just not at the same time), for good measure.

Chargrilled Broccoli with Chilli and Garlic

2 heads of broccoli (about 500g)

115ml olive oil

4 garlic cloves, thinly sliced

2 mild red chillies, thinly sliced

coarse sea salt and black pepper

toasted flaked almonds or thin slices of lemon (with skin), to garnish (optional)

Wash the broccoli and separate it into florets, being sure to leave the florets on their small individual stems. Bring a large pot of water to boil and blanch the broccoli for 2 minutes. Do not be tempted to go any longer. Transfer it immediately to a bowl of ice-cold water to stop the cooking process. You may want to do this in batches, depending on the size of your pot. Drain the broccoli in a colander and let it dry thoroughly. It is important to let the broccoli dry completely. (I laid mine out on a flour-sack cloth for a while, just to make sure.)

In a mixing bowl, add 45ml olive oil and a generous amount of salt and pepper to the broccoli. Mix well.

Place a ridged grill pan over high heat and let it sit for 5 minutes or so to ensure that it is very hot. Grill the broccoli in batches because '[t]he florets musn't be cramped.' (Yes, that is my all-time favorite line in a cookbook ever.) Turn them over a few times so that they get char marks on them. Transfer to a bowl and start on the next batch.

Meanwhile, place the rest of the olive oil in a saucepan with the sliced chillies and garlic. Simmer over medium heat until they just begin to brown. Do not let them burn! And remember that they will continue to cook once the heat is off.

Once all the broccoli is all ready, pour the olive oil mixture over it and toss. Taste for salt and pepper.

Serve warm or at room temperature (although, I daresay, it would even be good cold). Garnish with the almonds or lemon. (I used a lemon because the almonds sounded like a pain in the neck, even though I'm pretty sure they wouldn't be.) (Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2008.)