Grilled broccoli with smoked garlic yoghurt and toasted almonds

This is a version of a dish we cook at Brat at Climpson’s Arch. It’s a versatile dish (almost any green vegetable can be used) but broccoli is now coming into season. At the restaurant we would char the vegetables above the fire, but they can be cooked in a pan. The key is to get a lovely colour on them, for a bitter and sweet flavour which works well with the rich dairy sauce, lifted by vinegar and the texture of roasted almonds.

This is a version of a dish we cook at Brat at Climpson’s Arch. It’s a versatile dish (almost any green vegetable can be used) but broccoli is now coming into season. At the restaurant we would char the vegetables above the fire, but they can be cooked in a pan. The key is to get a lovely colour on them, for a bitter and sweet flavour which works well with the rich dairy sauce, lifted by vinegar and the texture of roasted almonds.

This is a version of a dish we cook at Brat at Climpson’s Arch. It’s a versatile dish (almost any green vegetable can be used) but broccoli is now coming into season. At the restaurant we would char the vegetables above the fire, but they can be cooked in a pan. The key is to get a lovely colour on them, for a bitter and sweet flavour which works well with the rich dairy sauce, lifted by vinegar and the texture of roasted almonds.

This is a version of a dish we cook at Brat at Climpson’s Arch. It’s a versatile dish (almost any green vegetable can be used) but broccoli is now coming into season. At the restaurant we would char the vegetables above the fire, but they can be cooked in a pan. The key is to get a lovely colour on them, for a bitter and sweet flavour which works well with the rich dairy sauce, lifted by vinegar and the texture of roasted almonds.

This is a version of a dish we cook at Brat at Climpson’s Arch. It’s a versatile dish (almost any green vegetable can be used) but broccoli is now coming into season. At the restaurant we would char the vegetables above the fire, but they can be cooked in a pan. The key is to get a lovely colour on them, for a bitter and sweet flavour which works well with the rich dairy sauce, lifted by vinegar and the texture of roasted almonds.