BOK CHOY & GAI LAN WITH OLIVE OIL

Bring a pot of lightly salted water to the boil. Add 4- 6 small bok choy, halved lengthwise, and cook for 3- 4 minutes or until fork-tender. Remove from pot and place into a plastic container lined with a cold, wet tea towel. Cover with another wet tea towel. Bring water back to the boil and add 8-12 stems gai lan (Chinese broccoli), cut into 8cm lengths. Cook for 2-3 minutes until tender. Remove from water and add to container. The vegetables will keep hot for 10-15 minutes if entirely wrapped in cold, wet tea towels, and they will not continue to cook. When ready to serve, unwrap tea towel, add ½ teaspoon flaky sea salt, a good pinch of freshly ground black pepper and 1 tablespoon olive oil. Gently toss together and serve immediately. Serves 8