Place a saucepan over a medium heat and add the oil. Add the garlic and fry for a couple of minutes, then add the onion and stir well. Reduce the heat to low, place a lid on the saucepan and cook for 4-5 minutes.
When the onion has softened, add the chopped red pepper, dill, lemon juice, sugar, salt and a generous grind of pepper. Stir again and then cover and leave to cook for a further 5 minutes.
Finally, add the Tenderstem® broccoli and stir through 3 tbsp water. Cover and steam for about 4 minutes until the Tenderstem® broccoli is just cooked through but still has some bite.
Taste to adjust the seasoning with salt and black pepper, then transfer to your serving dish, drizzle with some extra virgin olive oil and finish with a sprinkling of pul biber (Turkish red pepper flakes) or other mild chill flake (if using).
Yasmin Khan is an author of two critically acclaimed books, The Saffron Tales and Zaitoun and is famous for her take on Palestinian cooking.See profile