Grilled Brocolli, Saffron Mayo

This my #meatfreemonday idea that I had yesterday. Vegetarian food is so amazing and something I really feel should be promoted. I have been promoting vegetarian food at the Ring O Bells ever since I took over as head chef. A mushroom and Fennel Duck Egg, Scotch egg being my personal favorite.


Serves 2

1 large bunch of purple sprouting broccoli or field broccoli

2 egg yolks

400ml oil (rapeseed or vegetable)

1 lemon

about 10 strands of saffron

  1. Firstly mix the oil and saffron strands and set aside to infuse.
  2. Boil a large pan of water and drop the broccoli in. Once it comes back up to the boil, get the broccoli out and put into ice water or continuously run cold water over them.
  3. Now whisk the egg yolks and very gradually add the oil so that it emulsifies. I like to do this by hand. Once you have added all the oil, squeeze in the lemon juice and add salt and pepper to taste.
  4. Now, the best way to cook the broccoli would be on a bbq or on a char-grill. If you have none of these (like I didn’t at the time), simply turn your grill on as hot as it goes. Drizzle a little oil on the broccoli as well as salt and pepper. Put under your grill and turn occasionally until it is almost burnt. The leaves should be charred and black
  5. Serve.

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