Charred Sweet + Salty Broccoli

I’m a little bit in love with this dish- it’s so straightforward (10 minutes to make from beginning to end!) but somehow feels like a total showstopper.  Plus is there anything better for you than broccoli?! Here you char it in a wok for 5 minutes and then add the sweet and salty peanut sauce which transforms it into this ridiculously delicious nourishing bowl of goodness. I like to use the entire broccoli head but you can discard the stem if you prefer. You can also add in spinach or Chinese greens.

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For the broccoli:

300g broccoli head, cut into florets and the stem finely sliced 

2 tbsp sunflower oil

2 cloves garlic, finely sliced

2 tbsp fresh ginger, finely chopped

1/2 tsp chilli flakes

1 tbsp coriander stalks, roughly chopped (optional)

For the sauce:

2 tbsp peanut butter

1 tbsp soy sauce

1 tbsp honey (or maple syrup)

1 tsp sesame oil

1 lime, juice only 

2 tbsp cold water

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Steam or boil your broccoli for 4 minutes and drain. Whisk together the sauce ingredients and set to one side. Heat the oil in a wok or large frying pan. Once hot add the prepped garlic, ginger, chilli and coriander stalks. Let them cook and release their aroma for 30 seconds to 1 minute. Remove with a slotted spoon and set aside for later. Add the broccoli to the flavoured oil and cook for 4-5 minutes- shaking halfway through- you want the broccoli to ‘char’ in places. After 5 minutes add the garlic mix back into the pan along with the sauce. Stir and take off the heat. Serve immediately with your choice of noodles or rice, and scatter over sesame seeds, fresh coriander and sliced spring onions if you have them.

Peanut Squash Noodles

This was a favourite during lockdown in the Spring and has remained so since! It might look a little complex but there are actually very few elements which all take absolutely no time to make. The final dish feels ridiculously nourishing and wholesome and it makes the perfect lunch or dinner when you feel like you need a boost!

Serves 2-3

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1/2 butternut squash, wash and dry the seeds

2 garlic cloves, finely chopped

1 lemongrass, finely chopped

2 tbsp soy sauce

1/2 tsp chilli flakes 

2 tbsp sunflower or coconut oil

1 lime, juice and zest 

For the sauce:

2 tbsp peanut butter

1 tbsp grated ginger

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp honey

1 lime, juice only

To serve: wholemeal noodles, cucumber, a little extra soy + fresh coriander 

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Preheat the oven to 200 C and line a baking tray with parchment. Slice the butternut into 1-cm slices (keep the skin on) and scatter over the seeds, garlic, lemongrass, lime zest and chilli flakes and then pour over the soy, lime and oil. Toss everything together and then cook for 30-35 minutes until tender and golden around the edges.

To make the sauce: blitz together all the ingredients and set to one side. If serving with noodles then soak for 5 minutes and then drain well and cut a cucumber into ribbons and sprinkle over 1 tsp soy sauce.

To serve: toss the sauce through your noodles, top with the roasted butternut, its crispy seeds, the cucumber and some fresh coriander if you have any.