Whole roast broccoli with honey and seeds

Autumn

Broccoli doesn’t have to be boiled to a waterlogged mush, but you probably already knew that.
In fact, you – like me – may have experimented with ways to forget that boiling broccoli to a mush
is even a thing. Broccoli is an incredible vegetable with so much potential, which is why I’m pleased to have had this trial. It has been successfully signed off by the board (my family) – the results were deemed ‘great’ and ‘a huge hit’; ‘spicy but good’.

Serves 2-4

Ingredients

4 tbsp soy sauce or tamari
2 tbsp cider vinegar
2 tbsp runny honey
2 tbsp sunflower oil
1 red chilli, deseeded and thinly sliced
4 garlic cloves, thinly sliced
4 spring onions, thickly sliced
2 tsp coriander seeds, crushed
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
4 small–medium broccoli heads, leaves attached
Sea salt and freshly ground black pepper

Method

Heat the oven to 220°C/200°C fan/425°F/gas mark 7.

Combine all the ingredients except the broccoli in a small bowl, season with salt and pepper and mix well to create a marinade.

Place the broccoli snugly into a suitably sized roasting tin and massage with the marinade until evenly coated. Cover tightly with a sheet of foil and place in the oven to cook for 20 minutes. Then, remove the foil, baste the broccoli with the marinade in the roasting tray and return to the oven for a further 10–12 minutes, until the broccoli has crisped up a little. Serve the broccoli on its own or with plain rice.

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