Flash-cooked broccoli

This is the method I use to cook broccoli the majority of the time.

It tastes quite different to boiled or steamed broccoli as it caramelises and intensifies the flavours.

For serving with the baked meatballs I have kept the broccoli simple, however, other times I may add a splash of soy sauce in place of salt and a drizzle of sesame oil for a different flavour profile.

Preparation time: 5 minutes Cooking time: 15 minutes Serves 4

1 head of broccoli, about 400g 1 tablespoon olive oil

1⁄4 cup boiling water Generous pinch of salt Pinch of chilli flakes (optional)

Chop the broccoli into similar sized florets. Peel the stem and slice into chunks.

Drizzle the olive oil into the base of a heavy-based frying pan. Add the broccoli, pour over the water, and add a flick of salt and chilli flakes.

Put a lid on the pan and place over a high heat. Flash cook for 8-10 minutes until the water has mostly evaporated and the broccoli is a vibrant green. Remove the lid and stir the broccoli.

Continue to cook, uncovered, for another 4-5 minutes until all the water has evaporated and the broccoli is tender and slightly seared around the edges.

Serve immediately. It is also quite delicious drizzled with tahini sauce.

Nicola Galloway is an award-winning food writer, cookbook author and culinary tutor.