Nigel Slater’s recipe for broccoli with green olive crumbs

Seasonal green veg with bright flavours and crispy crumbs

A side dish for the autumn, but also a good one for serving with soft polenta. First make the crumbs: tear apart 60g of coarse-textured fresh bread and put it in the bowl of a food processor. Add 60g of stoned green olives, 1 peeled clove of garlic and 1 tsp of dried chilli flakes, then process to coarse crumbs. Pour in 50ml of olive oil. Finely grate, but do not add, the zest of 1 lemon and have ready 1 tbsp of drained capers.

Continue reading...

from Recipes | The Guardian https://ift.tt/pehxzfJ
via IFTTT

Comments

Popular posts from this blog

To Improve Food Inspections, Change the Way They’re Scheduled

Ayda Field reveals shocking details of her and Robbie Williams' break up

Best cake stands for 2022: John Lewis, Lakeland and more