Mary Berry's Broccoli and Cauliflower Stir-fry
Making a change from boiled vegetables, this is quick to do and very tasty. Cooked like this, the broccoli and cauliflower retain a nice crunch too. If you like a bit of heat, add plenty of black pepper to the vegetables, or even some chilli flakes.
|1||small head of broccoli|
|2 tbsp||olive oil|
|2||banana shallots, finely sliced|
|2||garlic cloves, crushed|
|2 tbsp||runny honey|
|salt and freshly ground black pepper|
1. Cut the cauliflower and broccoli into the smallest florets possible –roughly 2cm (¾in) in length. In total, you need about 350g (12oz) of cauliflower florets and 250g (9oz) of broccoli florets; discard any leaves and leftover pieces of stalk (see tip).
2. Heat the oil in a large, wide frying pan or wok until very hot. Add the shallots and stir-fry over a high heat for 2–3 minutes. Add the florets and garlic and stir-fry for another 2–3 minutes or until starting to brown(see tip).
3. Cover with a lid to create a little steam, lower the heat and cook for a further 3 minutes. Remove the lid and fry over a high heat for another couple of minutes until starting to soften but still with a bit of crunch.
4. Season with salt and pepper, pour over the honey and serve.
PREPARE AHEAD: The vegetables can be prepared up to 6 hours ahead for cooking later in the day.
MARY'S EVERYDAY TIP: Save the leftover stalks and leaves to make soup or stock.
Use two wooden spoons or spatulas, one in each hand, to help toss the vegetables and cook them evenly in the pan.