Oh, the heat. It’s the prerogative of the British to complain about how cold and drizzly it is for 90% of the year but then be a bit grumpy and out of sorts when we are finally graced with the sun. It is a rare pocket of national ingratitude.
I have never liked the heat and in an ideal world, the summer would consist of two weeks of sun, with the temperature never exceeding 22 degrees Celsius. This year, I feel particularly agrieved because I’m dealing with an exceptionally wriggly baby. As he squirms and bounces his way through each inferno of a day, it becomes harder and harder to hold this sweat-coated monkey and I fear it can only be a matter of time before he slides his way out of my grip.
SERVES… well, it should have been 4 but it was just the 2 of us
1 head of broccoli
Any leftover veg
Half a block of feta
1 teaspoon of chilli flakes
1 tablespoon of garlic infused olive oil
1 portion of pastry (see here for my gluten free go to recipe)
Black pepper, chilli flakes, sunflower seeds to top and serve
Cut the broccoli into florets and cover with boiling water. You can add any leftover veg you want to this – I had the dregs of a packet of frozen peppers that went in as well. Boil for about 10 minutes until very soft.
Drain the broccoli and add the garlic oil and chilli flakes. Mash into a coarse paste.
Crumble the feta into the broccoli mash and stir through.
Roll out your pastry and place in the pie dish. Prick with a fork and bake empty for 5 minutes at 180 degrees.
Take the pie crust from the oven and spoon in the broccoli and feta mix, spreading smooth with the back of the spoon.
Top with sunflower seeds, coarse black pepper and another scattering of chilli flakes and then return to the oven for a further 15 minutes.
Serve with a green salad and buttery new potatoes.