This is a super-quick and light first course or lunchtime dish that uses up any leftover broccoli stalks. Personally, I prefer the stalks to the florets, as they have a better flavour and such a good texture.
Like with most cooking, the better the produce that you buy, the better it will taste. Get good ham....
Serves 4
vegetable oil
2 tablespoons capers in brine, drained and patted dry
2 broccoli stalks
75g butter, cubed
200ml water
pinch of salt
4 pieces of ham, about 150g each
2 tablespoons finely chopped flat-leaf parsley leaves
cracked black pepper, to taste
Heat about 5cm vegetable oil in a deep frying pan or heavy-based saucepan until it reaches 180°C. Add the capers and fry, stirring, for 2–3 minutes until they are crispy and browned. Remove them with a slotted spoon, and drain on kitchen paper. Season and leave to one side.
Cut the broccoli stalks lengthways into quarters and trim any woody bits. Melt the butter with the water in a saucepan over a medium heat. Add the broccoli stalks and salt and leave to simmer, uncovered, until the stalks are tender and coated in a nice butter glaze. Remove the stalks from the pan and keep hot.
Add the ham slices to the buttery glaze and warm through for about 1 minute on each side. Add extra water to the pan, if necessary.
Remove the ham from the glaze and place on 4 plates. Arrange the broccoli stalks on top. Stir the parsley into the glaze, then pour over the ham and broccoli stalks. Sprinkle over the capers, season with cracked black pepper and serve immediately.