Mother Nature has finally let us have some properly summery weather, here in England. I’ve been loving sitting in my garden, with Tina slumped in the shade nearby, reading, sipping a cold brew coffee or a cheeky glass of white wine and eating heaps of delicious strawberries! I don’t want this to end!
I keep on checking the forecast like a hawk, and although this week the sky isn’t as cloudless as it was last week, things are still looking promising. On account of this ridiculously good weather, which let’s face it is a bit of a rarity here, I’ve been putting all my major chores off as I’d rather be topping up my vitamin D instead. I’m also not overly keen on spending my time in the kitchen this week, so today’s recipe is reflective of that. It is a super simple midweek dinner idea for a lemony vegan broccoli spaghetti topped with sweet, salty and smokey almond bacon bits. It’s easy to make, delicious and uses my favourite tenderstem broccoli, which is very much in season right now. This dish is crunchy, tangy and a little smokey and quite low on effort, which mean less time in the kitchen and more time in your deckchair with a good book in hand.
200 g / 7 oz tenderstem broccoli 160 g / 6 oz spaghetti (GF if needed) 3-4 tbsp / 45-60 ml extra virgin olive oil 2 large garlic cloves, diced very finely ½ hot chilli (optional), deseeded and diced very finely juice and zest, 1-2 lemons (adjust to taste) salt and pepper to taste
