Romanesco with chilli and garlic
1 romanesco head, cut into florets 3 tbs light olive oil 2 large garlic cloves, peeled and very finely sliced 1 large red chilli, finely chopped salt and pepper juice of ½ lemon Cook the romanesco florets in a large pan of boiling, salted water for 3-5 minutes until just tender, then drain and set aside. Heat the olive oil in a large heavy pan set over a medium flame. Add the garlic and chilli, then cook for a few minutes, stirring constantly to prevent burning. Add the romanesco and toss in the hot oil for another 2 minutes. Season well with salt and pepper and squeeze over the lemon juice.