A nice way to jazz up some sweet potatoes if you're stuck for ideas.


  • 1 kg broccoli (approx 2 heads)
  • 100 ml olive oil
  • 6 cloves garlic (peeled and thinly sliced)
  • 2 red chillis (de-seeded and thinly sliced)
  • salt and pepper
  • juice of 1 lemon
  • olive oil
  • 3 sweet potatoes (a portion per person)
  • 2 red chillis (cut in half, de-seeding optional)
  • a pinch of sugar
  • 100 ml olive oil
  • 2 tblsp coriander (chopped)
  • salt and pepper
  • 1/2 a loaf of sourdough or a stale baguette, cut into cubes
  • 50 ml olive oil
  • 2 tblsp red wine vinegar
  • a few splashes of tabasco
  • 2 cloves garlic (peeled and crushed)
  • 1 large cucumber (peeled, roughly chopped)
  • 1 red onion (peeled and roughly chopped)
  • a small bunch of cherry tomatoes (roughly chopped)
  • 100 g pitted black olives
  • 2 tblsp toasted nuts (roughly chopped, hazelnuts work well)
  • a small bunch of roughly-chopped parsley


  • Separate the broccoli into little florets. Have a colander ready in your sink. Bring a large pot of water to the boil and cook the broccoli for just one minute. Drain and rinse in plenty of cold water, until the florets are genuinely cold.
  • Drain well and put in the fridge to truly cool down and dry off further. Meanwhile, heat half the olive oil in a small saucepan with the garlic and chillis. Cook very gently for a few minutes until the garlic is soft and set aside. When the broccoli is dry, toss in a bowl with the remaining olive oil and plenty of salt and pepper.
  • Heat up a char-grill or heavy based frying pan until smoking and char-grill the broccoli in batches until nicely charred in parts. Put them back into a large mixing bowl and when they’re all done, toss with the lemon juice and the chilli & garlic oil. This tastes great when served warm or at room temperature, and doesn’t take kindly to being left in the fridge overnight!


  • Preheat oven to 200°C. Wash the spuds, leave the skin on and chop in half, and then into quarters or eighths, depending on their size. You want chunky wedges.
  • Drizzle with some olive oil and bake for about 30 minutes until tender and starting to brown.
  • Meanwhile make the sauce. Remove the skin of the lemon, trying not to get too much bitter white flesh.
  • You really do need as much lemon as possible, so take your time and use a small, sharp knife.
  • Whizz all the ingredients together and check the seasoning. Drizzle onto the warm potatoes and serve.


  • Bake the chunks of bread in an oven at 150°C until golden brown. Allow to cool fully.
  • Mix the olive oil, vinegar, Tabasco and garlic together.
  • Season well. Mix the remaining ingredients together and add the dressing. Mix well and serve.

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