• 1 large onion
• 1 tablespoon olive oil
• 1 garlic clove
• ½ lb (225 g) tomatoes
• ¼ pint (150 mil) chicken or vegetable stock
• 1 tablespoon chopped oregano
• 8 stuffed olives
• 1 medium-size broccoli head
• 1 tablespoon chopped parsley

Method:

1. Chop the onion. Heat the olive oil in a large saucepan and add the onion and crushed garlic clove. Fry for around 3 minutes.
2. Blanch and peel the tomatoes, slice and add to the onions. Pour the chicken or vegetable stock into the pan and add the chopped oregano.
3. Bring to the boil and simmer for about 2 minutes. Stir in the stuffed olives.
4. Divide the broccoli head into large florets, wash well and add to the pan.
5. Cover the pan and simmer for 5 to 6 minutes or until the broccoli is tender.
6. Sprinkle with chopped parsley and serve hot.