• 400 g (14 oz) broccoli
  • 20 ml (β…” fl oz) olive oil
  • sea salt and freshly ground black pepper


Remove the florets from the broccoli and discard. Trim one of the long sides of the stem so it is flat and, using a mandolin, slice lengthways into 1 mm (1/32 inch) thick slices. You will need 18 slices. Bring a small saucepan of water to the boil. Blanch the broccoli stem for 1 minute. Drain well and season with the oil, salt and pepper. Set aside and keep warm.