1. Heat the butter and olive oil in a large saucepan.
2. Add the broccoli florets and stir-fry for 5 minutes. Sprinkle the flour over and stir through. Sprinkle the biltong powder over.
3. Slowly add 250ml (1c) of the stock, stirring continuously. Add the rest of the stock and bring to the boil. Reduce the heat and simmer for 10 minutes or until the broccoli has softened.