I went to a 4-star restaurant and the waiter shared how to make the best broccoli

Just a stone's throw away from Jamie Oliver Kitchen in Friedrichstraße, Berlin, is a four-star grill house that offers an international menu but is best known for its steaks. I had the pleasure of dining at Grill Royal, trying boiled artichokes with dips, caviar and sour cream on a cracker and of course a North German steak.

Despite the incredibly fancy (and expensive) menu, one dish stood out to me the most, but it wasn't any of the mains. Serving up broccoli on its own grill plate, I already knew it was going to be delicious. As soon as I had a bite, I dropped my fork in disbelief as my mouth experienced a burst of flavour I didn't expect.

The waiter returned to our table, offering to top up our drinks, and I stopped him in his path. I immediately asked what the secret is to this crunchy yet tender, spicy and umami broccoli.

The older gentleman turned to me and said, "It's quite simple, actually. It's chilli and garlic with a bit of salt, cooked over the stove in vegetable oil."

"Three simple ingredients?" I replied, shocked and impressed. He nodded yes and stated, "I grew up never liking broccoli until I tried it in this kitchen."

Now I'm back in the UK, I am craving this flavourful broccoli, and luckily, I have found a similar recipe at Good Food.

Ingredients

• 400g of broccoli
• Three garlic cloves, thinly sliced
• Four tablespoons of olive oil (or vegetable oil)
• One red chilli deseeded and sliced

Method

To begin, bring a large pan of salted water to a boil. Add the broccoli stalks and cook for four minutes. Meanwhile, heat the garlic and oil until the garlic begins to sizzle and turn golden.

Remove from the heat and stir in the chilli. Drain the broccoli thoroughly and then toss with the garlic oil. Voilà! It's so simple and easy to do, but it makes all the difference for a delicious side dish.