|What to do
- Set out your equipment and ingredients.
Prepare the broccoli
- Fill the saucepan ½ full with hot water, add 1 teaspoon cooking salt and place on a large hot plate and bring to the boil.
- Place the chopping board on the table on the non-slip mat. Place the knife and the broccoli beside the board.
- Using your hands, pull the broccoli apart into the separate flowerets or heads.
- With an adult watching you, use the knife and cutting board to cut the broccoli heads and stems into pieces the same size as your thumb, keeping your ‘holding’ fingers well back from the knife. Put the chopped pieces into the colander.
- Rinse the broccoli pieces under the tap.
- When water in the saucepan is boiling, with an adult watching you carefully tip the broccoli into the saucepan and put the lid back on.
- Put the colander into the sink.
- After about 3 minutes, ask an adult to test the broccoli with a sharp knife. If the knife goes through a thick stem easily, the broccoli is cooked. Turn off the stove and ask an adult to tip the broccoli into the colander to drain.
Preparing the spices
- Put the cumin and coriander seeds into the pestle and mortar. Pound a few times to crack the seeds then grind the seeds to a powder.
- Add the salt flakes and turmeric powder and 4 grinds of pepper to the mortar and grind a few times.
- Using an eating spoon, scrape the powder from the mortar into a small bowl. HINT: the mortar is heavy so use 2 people for this job.
- Juice the lemon with the juicer.
- Chop the coriander with the mezzaluna.
Prepare the broccoli
- When the pan has heated up tip in the spices and stir with the wooden spoon. Cook for one minute then add the broccoli.
- Heat up the frying pan and add the olive oil.
- Cook the broccoli for 5 minutes, stirring constantly with the wooden spoon so that the broccoli pieces get covered with the spices and the broccoli starts to brown.
- Turn off pan and use the big spoon (not metal) to divide the broccoli evenly between the 4 serving dishes.
- Sprinkle the lemon juice and coriander evenly over the 4 dishes.