Broccoli

Broccoli is a versatile vegetable with a robust, slightly bitter flavour that mellows and sweetens when cooked over fire. When grilled or charred directly on coals, the florets develop a nutty, smoky depth that elevates their natural earthiness. The stems, often overlooked, are equally rewarding when cooked this way, becoming tender while retaining a satisfying crunch. This contrast in texture makes broccoli a standout on any BBQ plate. Cooking broccoli over fire is straightforward but requires attention. It chars quickly, usually within three to four minutes per side, so keep an eye on it to avoid burning. Using a grill basket or skewers can help manage smaller pieces. A simple finishing touch of lemon juice, sea salt and fresh herbs like thyme or parsley complements the smoky notes beautifully and brightens the dish. When selecting broccoli, look for firm, tightly packed florets with a deep green colour and no yellowing. The stems should be fresh and crisp rather than wilted or rubbery. Store broccoli in the fridge, ideally wrapped loosely in a damp cloth or paper towel inside a perforated bag to maintain moisture without encouraging mould. Use it within a few days for the best flavour and texture.

Toss florets in oil and grill in a basket or on the grate over high heat — the edges char and crisp while the stems stay tender. Whole heads halved through the stem are excellent over indirect heat. Finish with chilli flakes, lemon, and grated Parmesan or a tahini drizzle.