The slight bitterness of rapini goes beautifully with grilled fish. You could cook broccolini the same way.

1 bunch rapini, ends trimmed

Salt to taste

3 tablespoons olive oil

Chili flakes

Bring a large pot of salted water to boil. Add rapini, return to boil and cook for about 2 to 3 minutes or until stems are tender but not fully cooked. Drain immediately and run under cold water until cold to stop the cooking and set the colour.

Dry on paper towels. Season rapini with salt.

Brush with oil.

Preheat grill to medium-high. Lay rapini across the grate and grill for about 1 to 2 minutes per side or until it is grill-marked.

Scatter a few chili flakes over rapini, if desired, just before serving. Serves 4.