Charred Broccoli & White Bean One-Pan
This is the dinner I make when the fridge is nearly empty and I cannot face washing up. A head of broccoli, a tin of white beans, a lemon, some garlic — pushed hard in one hot pan until the broccoli is blackened at the edges and the beans have crisped and half-collapsed into something almost creamy.
The technique that matters is heat and patience: get the pan properly hot, add the broccoli, and then leave it alone. Turning it too soon steams it. You want char, not colour.
Eat it straight from the pan with bread, or spoon it over rice or a fried egg. It is naturally vegan if you skip the cheese, and it holds up cold in a lunchbox.
Put a large heavy frying pan or skillet over medium-high heat and leave it for 2 minutes until properly hot. Add 2 tablespoons of the oil.
Add the broccoli florets and sliced stalk in a single layer. Leave undisturbed for 3–4 minutes until deeply browned underneath, then toss once and char the other side for 2–3 minutes. Season with salt.
Push the broccoli to one side, add the last tablespoon of oil and the drained beans to the space. Let them sit for 3–4 minutes until the undersides blister and crisp, then stir everything together.
Lower the heat to medium. Add the sliced garlic and chilli flakes, if using, and cook for 1 minute until fragrant but not brown. Pour in the lemon juice and let it sizzle and reduce for 30 seconds, scraping the pan.
Taste and adjust the salt and pepper. Scatter over the grated cheese, if using, and serve straight from the pan with bread and lemon wedges.
Beans: Cannellini or butter beans both work. Drain well and pat dry — wet beans steam instead of crisping.
Make it a meal: A poached or fried egg on top, or a spoonful of thick yoghurt stirred through at the end.
Heat: A pinch of chilli flakes with the garlic if you like warmth.
Ahead: Good cold the next day; the flavours settle. Don't reheat hard or the beans turn to paste.