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Broccoli florets in a rich tomato sauce flavoured with black olives and topped with a breadcrumb crust, which is then baked to a golden brown crispness. Yummy!

For 2 servings

head of broccoli – divided into bite sized florets

olive oil

1 small onion – finely chopped

2 cloves garlic – finely chopped

3 large tomatoes – peeled and chopped

1 tablespoon tomato puree

1 tablespoon pitted black olives

Mixed fresh herbs if you have them or 1/4 teaspoon dried mixed herbs- orégano, Rosemary, thyme, sage

1 tablespoon green pumpkin seeds

2-3 tablespoons dry breadcrumbs

salt and freshly ground black pepper

Blanch the broccoli by putting it in a container and pouring over boiling water. Leave to steep for ten minutes then drain.

Heat a couple of tablespoons of olive oil in shallow pan that has a lid. Add the onions and garlic, and fry then gently until translucent.

Add the tomatoes and tomato purée then stir to mix in.

Add the olives and herbs. Season the sauce with a pinch of salt and some freshly ground black pepper.

Simmer covered for 15 minutes.

Add the drained broccoli and mix in, then tip this mix into a shallow ovenproof dish. Sprinkle over 2-3 tablespoons of breadcrumbs to make an even layer over the vegetables. Drizzle all over with olive oil.

Put into a fairly hot oven – 150 C – for 15-20 minutes until golden brown on top and sizzling.