Tenderstem Broccoli Recipe

Make the yoghurt

In a medium bowl, combine the Greek yoghurt, lemon juice, finely chopped red chilli (remove seeds for less heat), minced garlic, honey, smoked paprika, salt and black pepper. Whisk until smooth and taste; adjust seasoning or sweetness as desired. Cover and refrigerate while you prepare the rest (at least 10 minutes to let flavours marry).

Toast the almonds

Place a dry skillet over medium heat. Add the blanched almonds and toast, stirring frequently, 4–6 minutes until fragrant and lightly golden. If using butter, add the butter in the last 1 minute of toasting so it melts and coats the almonds. Remove from heat, sprinkle with 1/4 tsp sea salt, transfer to a plate to cool, then roughly chop or leave whole depending on preference.

Blanch (optional step for vibrant colour)

Bring a large pot of salted water to a boil. Add the Tenderstem broccoli and blanch for 1 minute until bright green. Immediately transfer to a bowl of ice water to stop cooking, then drain thoroughly. (If you prefer a purely pan-roasted texture, skip blanching and proceed to the next step.)

Pan-roast the broccoli

Heat 2 tbs olive oil in a large frying pan or skillet over medium-high heat until shimmering. Add the drained Tenderstem broccoli in a single layer (work in batches if necessary). Season with 1 tsp sea salt and 1/2 tsp black pepper. Cook, tossing occasionally, 5–7 minutes until stems are tender-crisp and tips have some charred spots. If you blanched, cooking time may be 3–4 minutes to heat through and char.

Once the broccoli is cooked, transfer to a serving platter. Spoon dollops of the chilled chilli yoghurt alongside or over the broccoli. Scatter the toasted almonds over the top. Grate the lemon zest over everything and drizzle 1 tsp extra virgin olive oil. Taste and adjust with a pinch more salt or a squeeze of lemon if desired. Serve immediately while the broccoli is warm and yoghurt is cool for contrast.