Kitchen garden cook
Melanie Johnson roasts, bakes and curries broccoli
Roasted broccoli with tahini dressing
(below) Toss pieces of broccoli in olive oil and arrange on a baking sheet to roast in a moderately hot oven for about 10 minutes, until they’re beginning to blacken. Shake together 3tbspn of bloodorange juice with 1tbspn of tahini to make a dressing, drizzle over the broccoli, sprinkle with sesame seeds and serve.
Broccoli, salmon, anchovy and chilli tray bake
Arrange 4 salmon fillets in a roasting tray together with a head of broccoli (broken into florets) and 4 chopped spring onions. In a small saucepan, gently heat 100ml of olive oil, 6 anchovy fillets, 1tspn of chilli purée (or flakes) and a clove of crushed garlic until the anchovies disintegrate. Pour the sauce over the broccoli and salmon and bake in a moderately hot oven for 20 minutes (cover with foil after 10 minutes if the charring is excessive). Serve with brown rice.
Broccoli-couscous and Parmesan salad
Blitz a head of broccoli in a processor until it resembles couscous. Finely grate 100g of Parmesan into the broccoli, add a handful of chopped almonds and stir well.
In a jar, shake together 4tbspns of olive oil, 2tbspns of lemon juice, a crushed clove of garlic and seasoning. Pour over the salad, top with toasted flaked almonds and serve.
‘This week’s main recipe is a very easy and healthy supper to rustle up’ for all the family. I roast the broccoli separately, so it’s slightly charred