Broccoli, almond and ricotta.

Saving money to start my ‘new life’ as a drifter has forced me to be even more frugal than usual, if that were even possible. Combined with the transition to cooking for one means my eating, and also cooking, habits have changed considerably. I no longer plan elaborate braised or roasted meat-heavy meals, switching instead to light, quick and simple pasta dishes and salads. Making the most of greengrocer specials and using up my extensive pantry stocks have been of paramount importance. Miniscule Qantas baggage allowance limits have necessitated the clearing out of speciality pasta shapes, my hoarded array of dried fruit and nuts, beans, rice (who really needs more types of rice than you can count on one hand?), and more delights that I’m still in mourning for.

Some habits stick fast, though, over-buying vegetables being my current undoing, I’m crunching through a carrot as I write this. But what to do with the cubic megatonne of broccoli I brought home to make friends with the watermelon sized cauliflower taking up a whole half shelf in my fridge? Make a warm salad, eat it for dinner with a small wedge of toast (or cornbread!). With leftovers, that takes care of at least half a megatonne, with delicious results.

Broccoli, almond and ricotta.

Chop your brocolli up small. Heat a tablespoon or two of oil in a frypan, add some sliced garlic and chilli and fry til fragrant but not coloured. Add your brocc and a few splashes of water (or wine, if you need to use a whole lot of that up too), cover and cook until its softened but still green, and the liquid is mostly evaporated. Season with sea salt and black pepper, a few glugs of olive oil and some lemon juice (though be careful as the lemon can turn your green vegetable grey and unappetising if left for too long). Transfer broccoli to a serving plate and dot with ricotta and scatter over some freshly toasted slivered almonds. Now, to attempt to stop buying broccoli.