Show off your good sides and add this to your next dinner party. Or make it just for yourself. No-one’s judging.
1 big or 2 small heads of broccoli
Oil and a pinch of butter to fry
Salt and pepper to taste
2 tbsp finely grated parmesan cheese
¼ lemon (optional)
Cut the broccoli floretsfrom the stem. Try to keep the florets whole, but halve if necessary.
Heat the oil in a pan onmedium high. Once the oil is warm, add the butter and let it melt and foam tosettle.
Add the broccoli and letit fry until browned, stirring regularly. Add salt and pepper to taste, bearingin mind that parmesan is salty.
Once cooked, arrange on a plate and sprinkle the grated parmesan over it. Optionally, squeeze a bit of lemon juice over the broccoli.
Heat oil in a large pan at medium-high heat. Add chorizo and fry for about 1 minute. Add potatoes and fry, stirring occasionally until potatoes start to brown. Cover and reduce heat to medium and cook until potatoes are tender.
Add the mushrooms, season with salt and pepper and stir. Cover and cook until potatoes are golden and mushrooms are tender. Add the parsley. Set aside.
Preheat oven to 320°F. Make the butter mixture. In a bowl, mix shallots, parsley, chives, capers, thyme and lemon zest into the butter.
Heat a roasting pan to medium high heat and add 1 to 2 tablespoons of oil. Place char fillets in the pan, skin side down. Brush the fillets with the butter mixture and then add the rest to the pan. Season with salt and pepper to taste.
Toast in the oven for about 10 minutes or until fillets are brown and come easily apart.
Serve fillets skin side up, with potatoes and pan juices drizzled over.