Cut the outer florets from the stalk until you reach the top part where they are bunched tighter together, and take this part off with a knife. Slice down the stalk and pull the florets apart, splitting them mostly in half so you have large pieces. Peel the main stem and save it for a soup, or grate it into a salad or slaw.

Stir 1 dessert spoon of salt into 2 litres of cold water. Add the florets and leave them to sit for 5 minutes. This kills any bugs or insects living inside the broccoli.

Drain the florets and dry them in a salad spinner until they are as dry as possible. This does not take much.

Put a heavy-bottomed frying pan or saucepan with a tight-fitting lid on a medium-high heat (6 out of 9 on an induction hob) for a minute or two. You want the pan hot, but not screaming hot.

Add 10 ml of olive oil and coat the base of the pan. Arrange the broccoli so that as many flat cut sides as possible touch the base, going around the outer rim first and then filling in the centre. Season lightly with 1/2 g of salt and put the lid on.

Reduce the heat to 5 out of 9 about 30 seconds after the lid goes on, if the pan sounds like it is frying quite hard. Move the pan around, north, south, east and west, every 30 seconds or so to prevent a hot spot in the centre. Fry for 3 minutes in total.

While the broccoli cooks, grate 2 garlic cloves very finely on a microplane, or chop them finely with a knife. Mix with 1/2 teaspoon of cracked black pepper, 1/2 g of salt and 20 ml of olive oil.

After 3 minutes, check the colour on the flat cut sides. Add a 50 ml shot of water, put the lid straight back on and cook for around another minute.

Keep the pan on the heat until you hear a frying sound again, which means most of the water has evaporated and the broccoli is starting to crisp. This takes 10 to 30 seconds. Take the pan off the heat.

Add the garlic dressing and mix so it coats the broccoli. Leave it in the pan for 2 minutes. The residual heat softens the raw garlic flavour without burning it.