Buttery chilli roasted nuts dressed broccoli…I mean, it sounds as good as it tastes! The crunchy almonds and well-cooked broccoli are a perfect match. It’s great to put down on the table as part of a meal, or equally served as a main. I like to eat this with plain boiled brown rice, not very heavily seasoned, as all the flavour and punch come from the buttered almonds. It is also really quick to bring together if you are pressed for time.
- Trim about 2-3cm off the tough woody end of the stalks and quarter the broccoli heads through the stalks. Heat the oil in a large frying or sauté pan with a lid. Or use a baking tray to cover. Place the broccoli, cut-side down, in the pan and sprinkle in a good pinch of Maldon Salt. Cover and cook for 5 minutes over a medium-high heat. Alternatively, roast the broccoli in the oven. Place on a baking tray and roast for 10-15 minutes at 220C.
- When the broccoli has started to brown, turn on the other cut side and cook, covered, for a further 5 minutes or so.
- Turn on the final floret side and cook, covered, for a further 5 minutes. A knife should easily pierce the stalks at this stage. If not keep cooking, rotating the sides until done. Remove the broccoli and set aside.
- Wipe any excess oil from the pan with kitchen paper. Melt the butter in the pan until foaming. Add the almonds and cook, continuously stirring, over a medium heat for 5 minutes until golden. Add the parsley and chilli flakes and cook for 1 minute, stirring constantly. Remove from the heat. Add a good sprinkle of Maldon Salt.
- You can cut each broccoli segment into three or four smaller chunks, or leave as they are. Place in a bowl and spoon over most of the almond mix. Toss to coat well. Place on a platter and finish with the remaining buttery almond mix.