Trim the ends of the tenderstem broccoli and cut any big ones in half lengthways – the aim is that all the broccoli spears should be roughly the same size.

Place the olive oil and the prepared broccoli in a large saucepan or wok, over a high heat, and stir fry for 2 minutes – until just starting to get tinged with brown.

Turn the heat right down and add a splash of boiling water. Cover with a lid and allow to steam for 2-3 minutes, or until the broccoli is almost done.

Keep the heat turned down low and add the chopped garlic. Stir fry for 1 minute. Do not let the garlic burn!

Tip onto a serving platter and squeeze over the juice of ½ a lemon - or to taste. (See Note 1.)

Finally scatter over a little sea salt - to taste. (I find about 4 twists of my salt mill is perfect for my tastes.)

Serve with your favourite Nando’s chicken dishes!