Wild garlic, chicken & leek pie
Make the most of fragrant wild garlic to transform this chicken pie into something really special. For ease, the filling and pastry can be made ahead
Purple sprouting broccoli tempura with nuoc cham
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a starter
Skip to ingredients
- 50g cornflour
- 100g plain flour
- 1tbsp black sesame seeds(optional)
- vegetable oilfor deep-frying
- 250ml soda waterice-cold
- 200g purple sprouting broccoliwoody ends trimmed off, chunky pieces sliced in half
For the nuoc cham
- 2 tbsp fish sauce
- 2 limesjuiced
- 1 bird's-eye chillifinely chopped
- 2 tbsp sugar
Nutrition: Per serving
- kcal504
- fat12g
- saturates1g
- carbs85g
- sugars23g
- fibre7g
- protein10g
- salt3.5g
Method
step 1
For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl. Set aside while you make the tempura.
step 2
Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together. Fill a large, deep pan no more than a third full with the vegetable oil and heat until it reaches 180C or a cube of bread dropped in browns in 20 seconds.
step 3
Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs. Carefully lower into the hot oil and cook for 2-3 mins until crisp. Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.
