Ingredients

The following ingredients have 4 Servings
  • 450 g broccoli (approx 1 large head)
  • 400 g double cream
  • salt and white pepper
  • smoked sea salt flakes

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Cut the florets into equal size pieces. Do not discard the stalk - its lovely. However, it does require some trimming. Slice off and discard the woody outer bits and slice the remaining bits thinly (the stalk area takes longer to cook than the florets, this is why we slice them thin.)
  • Bring a large pan of salted water to the boil. Add the broccoli and boil for 4 minutes only.
  • Drain well in a colander and leave to steam off.
  • Place the partially-cooked, drained broccoli into a suitable size dish.
  • In the meantime, heat the cream in a small pan until warmed through. Add a little salt and white pepper to season the cream.
  • Place the dish of broccoli onto an oven tray (in case the cream bubbles over) and pour the warm, seasoned cream over the broccoli.
  • Bake in the oven for 30 minutes. Remove and immediately scatter with smoked sea salt flakes.
  • Note: I yielded 340g (12oz) broccoli after trimming - and this is how the macros were calculated. You are likely to achieve a similar weight after trimming.