Potato and leek gratin
Thin potato slices, softened leeks and milk with cream, cooked until tender right through the dish.
Everyday cooking
Garlic and lemon sautéed broccoli
A short blanch followed by a pan finish keeps texture and a little bite.
10Preparation · min
15Cooking · min
4Servings
Step-by-step method
- 01
Divide large florets. Bring a saucepan of water to the boil.
- 02
Blanch broccoli for 3–4 minutes, until it begins to soften. Drain very thoroughly.
- 03
Heat oil in a large frying pan. Sauté broccoli for 5–7 minutes without crowding.
- 04
Add sliced garlic near the end and stir for a minute without burning. Finish with lemon and seasoning.
Times are guides: piece size, equipment and products may change them.
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Plan equipment and serving
- Equipment to prepare
- Frying pan · Saucepan · Colander
- Planning detail
- Residual water turns sautéing into steaming. Drain before the broccoli reaches the pan.