You’ll Need
For the Broccoli
2 large heads of broccoli, cut into florets
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
Smokehouse Butter
40g butter, melted
2 cloves garlic, finely grated
1 tsp Worcestershire sauce
½ tsp chilli flakes
To Finish
5 rashers smoked streaky bacon, cooked until crisp and chopped
80g mature cheddar, grated
3 tbsp ranch dressing
2 spring onions, sliced
Crispy fried onions
Optional but dangerous
Jalapeño slices
Hot honey drizzle
Parmesan shavings
BBQ seasoning
Fresh chives
Method
Preheat your air fryer to 200°C.
Toss the broccoli florets with the olive oil, smoked paprika, garlic powder, sea salt and cracked black pepper
until evenly coated.
Arrange the broccoli in a single layer in the air fryer basket.
Air fry for 10–12 minutes, shaking halfway through, until tender with dark, crispy charred edges.
While the broccoli cooks, whisk together the melted butter, garlic, Worcestershire sauce and chilli flakes.
Transfer the hot broccoli to a large bowl and immediately toss with the smoky garlic butter.
Scatter over the crispy bacon and grated mature cheddar.
Return to the air fryer for 2–3 minutes at 190°C, just until the cheese melts.
Transfer to a serving dish and drizzle lightly with the ranch dressing.
Finish with spring onions, crispy fried onions and any optional toppings.
Serve immediately alongside brisket, ribs, smoked sausages, burgers or grilled chicken.