Broccoli, garlic and olive oil is pretty good together, so throw in some parmesan cheese and wow! An absolute knockout.

Break broccoli heads into florets. You can include some of the stem, but peel it if it looks tough. Bring a large pot of water to the boil and throw in the bay leaves. Salt the water then add broccoli. Be brave; you’ve got to cook it past the stinky stage. Once broccoli is nicely fork tender, but before it completely breaks apart, drain. Refresh with a cup of cold water.

Put oil and garlic in a large frying pan and heat gently for a few minutes until the garlic softens and gives out its flavour. Add the broccoli. Season with sea salt, pepper and nutmeg. Stir often, mashing it just a little. As soon as it is piping hot, scatter over the parmesan cheese, gently toss together then transfer to a heated serving bowl (or serve in the pan). Serve immediately.