Try this exclusive recipe from Gelf Anderson, executive head chef at River Cottage.
1. Combine the broccoli pieces with the chilli, garlic, lemon zest and rapeseed oil.
2. Heat a heavy-based pan until smoking and add all the mixed ingredients, sautéing until the broccoli is lightly charring and the garlic begins to brown.
3. Season to taste and sprinkle with the fresh coriander and pumpkin seeds.
500g of purple sprouting broccoli, chopped into bite size pieces
2 cloves of garlic, thinly sliced
1 red chilli, thinly sliced
1 bunch of coriander, finely chopped
50 ml light rape seed oil
1 lemon, zest
20g pumpkin seeds, toasted