Ponzu broccoli

Ponzu is a mix of zingy yuzu lime juice and soy sauce. Some ponzus contain rice wine and other seasonings but I try to buy one that is a mixture of just yuzu juice and soy. If you can’t find it, then a 50/50 mix of soy sauce with lime and clementine juice will be a close match.

Serves 2

250g purple sprouting or Tenderstem broccoli
2 tbsp chopped nuts or seeds (I like a mix of peanuts, sesame and sunflower seeds)
4 tbsp ponzu (see below)
1 tsp runny honey

To serve
Cooked rice or noodles, tossed with sesame oil
Chilli oil

First, steam or blanch the broccoli in boiling water until just tender – about three to four minutes, depending on its thickness.

In a large frying pan, toast the nuts or seeds until they are just beginning to brown and smell toasty.

Once the broccoli is cooked, drain and leave to dry, then add to the pan with the nuts and seeds, and toss. Add the ponzu and honey, then toss again.

Take off the heat and serve: I like mine on top of fluffy white rice or udon noodles with some chilli oil.

IMAGE: Issy Croker