Chargrilled tenderstem broccoli with chilli and garlic

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your BBQ for two-zone cooking, with a direct heat zone and a cooler side. Aim for around 220°C with the lid down. Let the grill bars heat properly, then brush them clean. Allow extra time for lighting charcoal before you start cooking.

2. 02

   Step 2PREP THE STALKS

   Wash the broccoli and dry it thoroughly. Trim any woody ends and split unusually thick stalks lengthways so everything cooks at roughly the same pace. Wet broccoli steams; dry broccoli chars.

3. 03

   Step 3COAT, DON'T DROWN

   Toss the broccoli with 15 ml olive oil, a good pinch of salt and some black pepper. Rub the oil over the stalks and tops. You want a thin coating, not dripping oil that kicks up flames.

4. 04

   Step 4SIZZLE THE GARLIC

   Put 30 ml olive oil, the sliced garlic and chilli into a small BBQ-safe frying pan. Set it at the edge of the direct zone and warm gently for 2–3 minutes, stirring, until the garlic smells fantastic and just starts turning pale gold. Move the pan off the BBQ immediately. Dark brown garlic is bitter, so keep an eye on it.

5. 05

   Step 5GET SOME CHAR

   Lay the broccoli across the hot grill bars in a single layer. Cook over direct heat for 6–8 minutes, turning every 2 minutes, until the stalks have char marks and the tops are crisp at the edges. Move any fast-colouring pieces to the cooler side.

6. 06

   Step 6CHECK THE BITE

   Push a small knife into the thickest stalk. It should go in with a little resistance, not a hard crunch. If the stalks need longer, move the broccoli to the cooler zone, close the lid and cook for another 1–2 minutes.

7. 07

   Step 7TOSS AND SERVE

   Stir the lemon zest and 15 ml lemon juice into the warm chilli and garlic oil, then scrape everything into a large bowl. Add the hot broccoli and toss well. Taste, adjust the salt and pepper, and serve straight away with the lemon wedges. Get those crisp tops to the table before they soften.