Prepare the broccoli by cutting into florets, large florets halved. Remove the stalks and prepare these separately by peeling them and then cutting into batons.

Steam the broccoli in a large saucepan with 2 tablespoons of boiling water, for 2 minutes, then drain in a colander. Sit the colander of broccoli on top of the now empty hot pan and allow the heat and steam to dry off the broccoli.

In a wok or heavy based frying pan, gently heat the coconut oil. Add the diced chilli and sliced garlic cloves and cook for 2 or 3 minutes until fragrant. Don’t allow the garlic to brown. Tip the chilli and garlic into a small bowl and set to one side.

Without cleaning the wok, turn the heat of the hob up and allow the wok to get really hot. Add the broccoli into the wok, scorch (brown or blacken) one side of the broccoli and then turn it over and scorch the other side.

Remove the wok from the heat, add the garlic and chilli back in with the broccoli along with the tamari sauce and sesame oil. Mix then sprinkle with sesame seeds to serve.