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Cabbage with carraway

Cabbage is crisp, affordable and in season at the moment. I love that within minutes I can be sitting down to a fulfilling bowl of goodness.

Braised Cabbage

Serves 4 as a side

Ingredients

½ medium-sized cabbage, sliced thinly
25g butter
1 Tbsp rapeseed oil or any good quality oil
sprig or two of thyme
1 tsp caraway seeds
handful parsley, chopped roughly
1 Tbsp cider vinegar
2-3 Tbsp creme fraiche
salt and freshly cracked pepper

Method

In a large fry pan or saucepan add the butter and oil. When the butter has melted and gone a little frothy add the thyme and caraway seeds, cook for about 1 minute or until fragrant. Add the cabbage and a little seasoning, cook quickly for 2 minutes, add the vinegar and allow to evaporate, finish with the creme fraiche and parsley. Stir to combine and allow the creme fraiche to loosen through the cabbage. Check for seasoning and adjust if necessary and enjoy!

 

SPRING SALAD

Salad

Salads like this are an assortment of spring. I have combined some of my favourite ingredients to create this crunchy spring salad. Feel free to add your own twist and to use what is available to you.

Serves 4

2 bunches asparagus, woody ends removed

250g baby spinach

Handful flat leaf parsley, leaves only

1 medium red onion

½ tsp sugar

1 lemon, juice only

2 Tbsp olive oil

2 flat breads, roughly torn

1 tsp sumac

Pinch sea salt flakes

30g pinenuts

Method

Bring a pot of slightly salted water to the boil. Add the asparagus and cook for 2-3 minutes or until just tender. Remove and plunge immediately into iced cold water to stop cooking, drain.

Place the baby spinach and parsley leaves into a serving bowl and chill until required.

Finely slice the onion into rounds and place into a small bowl, sprinkle over the sugar and squeeze over ½ the lemon (about 1 tsp). Set aside for at least 10 minutes, drain, reserving the onion.

Heat the oil in heavy based fry pan, add the flat bread and fry until golden and crispy, remove and drain on kitchen paper. Sprinkle with sumac and sea salt.

Add the pinenuts to the oil and fry until golden and crisp. Remove and set aside.

To assemble the salad; scatter over the lightly pickled onion, toasted bread and pinenuts, season lightly with sea salt flakes and when ready to serve squeeze over lemon juice and a little oil from the fry pan.

Serve immediately.

 

otago farmers market mobile kitchen – 8/11/2014

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Well spring is truly here with the turbulent weather causing uncertainty with our new seasons crops.  I have spoken with Rod from Ardross Farm and the word is that the asparagus was going well until the weather decided to turn.  Resulting in very little asparagus, however I have managed to get some by special delivery for the mobile kitchen and I have got a very large box to cook with at Delicacy Café. However we still have plenty of magnificent ingredients to play with.  I will be tasting Award winning Waitaki Bacon and Ham’s ham and getting preparations under way for Christmas and Sue said that they are still taking orders.  I will also be combining two of my favourite spring flavours – asparagus and jersey benne potatoes from Brydone organics.  Bok choy is still available and it makes a lovely, crunchy salad with a simple fresh dressing.  And no menu would be complete without a pudding of some sort and rhubarb is tart, refreshing and juicy and perfect mixed through cakes which is just what I am going to do thanks to Donald from Butlers Berries.

 

ASPARAGUS AND NEW POTATO ON RYE

IMG_2334 (2)

Two of my favourite spring ingredients combined and served on rye bread. It is great for a light supper or fresh lunch.

Serves 2

2 -4 slices of rye bread

200g jersey benne potatoes (cooked until just tender)

200g asparagus

2 whole spring onions, finely sliced

½ tsp finely chopped fresh chives, dill or fennel leaves

Dressing

2 Tbsp Greek yoghurt

1 Tbsp mayonnaise

1 tsp horseradish

1 tsp fresh lemon juice

Sea salt flakes and freshly ground pepper

Method

Slice the cooled cooked potatoes into rounds and put into a medium bowl. Using a potato peeler, peel the asparagus into ribbons and add to potatoes, add the spring onions and fresh herbs, season with salt and plenty of pepper. Set aside.

To make the dressing; add all the ingredients into a small bowl and mix well to combine, taste and adjust if necessary. Add to the potato and asparagus and gently combine so the potatoes don’t break up.

To assemble: Either toast or keep the bread soft the choice is yours! Then pile the topping onto of the rye bread to create an open type sandwich.

 

RHUBARB BUTTERMILK CAKE

rhubarb cake

This simple cake recipe is a great one to save for impromptu parties or unexpected guests as it is simple to prepare and versatile with the oncoming summer fruits.

Serves 8-10

125g butter, softened

2 cups plain flour

¼ tsp salt

½ tsp baking soda

1 cup buttermilk or 2/3 cup milk and ¼ cup plain yoghurt

1 tsp vanilla extract

1 orange, zest

1 cup sugar

2 eggs (medium)

2 cups rhubarb, sliced into thinnish bite sized pieces

¼ tsp ground ginger mixed with ¼ cup sugar

Method

Preheat oven to 180C

Butter 18-by 25 cm baking dish; set aside.

Sieve together the flour, baking soda and salt and set aside.

Put the buttermilk, orange zest and vanilla together and mix to combine.

In a medium bowl cream together the softened butter and sugar until pale and fluffy.

Add the eggs one at a time and then lightly fold through the flour and buttermilk mixtures, ending with flour.

Stir in the rhubarb and lightly combine.

Pour into the prepared tin, sprinkle with the ginger sugar mixture and bake for about 30-35 minutes or until a skewer comes out clean.

Cool on wire rack and enjoy!

 

WHITES STONES – LIVINGSTON GOLD CHEESE ON TOAST

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This is a great way to spread out cheese, by all means use which ever cheese you desire, I find this is a great way to use up all those bits and bobs in your fridge.

Serves 2

1 tsp English mustard powder

3 Tbsp stout

30g butter

1-2 tsp Worcestershire sauce, to taste

175g Livingston gold cheese, grated

2 egg yolks

2 slices bread

Method

Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and add the butter and Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted.

Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn’t solidify.

Pre-heat the grill to medium-high, and toast the bread on both sides. Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden.

Serve immediately

 

 BOK CHOY SALAD

This quick salad is great as is or add, ribbons of carrots, asparagus and sprouts. I sometimes add sesame seeds other times cashews or simply toasted sunflower seeds depending on what is at hand.

Serves 4

5 cups sliced, raw bok choy

Handful fresh coriander, roughly chopped

4 tsp rice vinegar

1 Tbsp soy sauce

1 tsp sesame oil

¾ tsp sugar

2 Tbsp, lightly roasted nuts/seeds, roughly chopped

Method

Whisk together the vinegar, soy, sesame and sugar until combined

Toss in 5 cups sliced, raw bok choy. Top with the toasted nuts/seeds and serve immediately. cashews.

IMG_5451 (427x640)

I will also be showcasing Waitaki Bacon and Ham award winning ham getting us ready for Christmas. And Tasting Basecamp Wild Venison Salami.

 IMG_9830 (406x640)

Thank you to all the Vendors for their outstanding products.

BUTLERS BERRIES – RHUBARB

ETTRICK GARDENS – BOK CHOY

WHITESTONE CHEESE – LIVINGSTON GOLD

GILBERTS FINE FOODS – FRESHY BAKED BREADS

BRYDONE ORGANICS – JERSEY BENNE POTATOES

ARDROSS FARM – FRESH ASPARAGUS

WAITAKI BACON AND HAM – AWARD WINNING HAM

BASECAMP SALAMI – WILD VENISON

 

ASPARAGUS AND NEW POTATOES ON RYE

IMG_2334 (2)

Two of my favourite spring ingredients combined and served on rye bread. It is great for a light supper or fresh lunch.

Serves 2

2 -4 slices of rye bread

200g jersey benne potatoes (cooked until just tender)

200g asparagus, raw

2 whole spring onions, finely sliced

½ tsp finely chopped fresh chives, dill or fennel leaves

Dressing

2 Tbsp Greek yoghurt

1 Tbsp mayonnaise

1 tsp horseradish

1 tsp fresh lemon juice

Sea salt flakes and freshly ground pepper

Method

Slice the cooled cooked potatoes into rounds and put into a medium bowl. Using a potato peeler, peel the raw asparagus into ribbons and add to the potatoes, add the spring onions and fresh herbs, season with salt and plenty of pepper. Set aside.

To make the dressing; add all the ingredients into a small bowl and mix well to combine, taste and adjust if necessary. Add to the potato and asparagus and gently combine so the potatoes don’t break up.

To assemble: Either toast or keep the bread soft the choice is yours! Then pile the topping onto of the rye bread to create an open type sandwich.

RHUBARB BUTTERMILK CAKE

rhubarb cake

This simple cake recipe is a great one to save for impromptu parties or unexpected guests as it is simple to prepare and versatile with the oncoming summer fruits.

Serves 8-10

125g butter, softened

2 cups plain flour

¼ tsp salt

½ tsp baking soda

1 cup buttermilk or 2/3 cup milk and ¼ cup plain yoghurt

1 tsp vanilla extract

1 orange, zest

1 cup sugar

2 eggs (medium)

2 cups rhubarb, sliced into thinnish bite sized pieces

¼ tsp ground ginger mixed with ¼ cup sugar

Method

Preheat oven to 180C

Butter 18-by 25 cm baking dish; set aside.

Sieve together the flour, baking soda and salt and set aside.

Put the buttermilk, orange zest and vanilla together and mix to combine.

In a medium bowl cream together the softened butter and sugar until pale and fluffy.

Add the eggs one at a time and then lightly fold through the flour and buttermilk mixtures, ending with flour.

Stir in the rhubarb and lightly combine.

Pour into the prepared tin, sprinkle with the ginger sugar mixture and bake for about 30-35 minutes or until a skewer comes out clean.

Cool on wire rack and enjoy!

 

SPANISH TORTILLA – POTATO, ONION AND EGG

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You only need three ingredients to make this delicious Spanish tortilla (omelet). Try to spend the time on softening the onions and potatoes as this will make the end results so much more delightful. Perfect school holiday meal!

Serves 6

Light olive oil for cooking

700g onions, peeled and finely sliced

700g white potatoes

5 good quality medium eggs

Sea salt and freshly ground pepper

Method

Heat 1-1.5cm of olive oil in a deep, medium sized frying pan.

Add the onions and cook slowly for about 15- 25 minutes until golden and soft. In the meantime peel the potatoes and slice into 1 cm rounds.

Add the potatoes to the onions and turn up the heat a little. Cook until the potatoes are tender, but not crisp. Drain the mixture through a sieve, saving the oil for later use. Set aside and wipe out pan.

Beat the eggs in a bowl and add the potato and onion mix, season well with salt and pepper. Mix gently to combine.

Heat 2-3 tablespoon of previously used oil in pan over medium heat and add mixture, allow to settle briefly (about 1 minute) gently moving the egg mixture from the outside of the pan to the center, this will allow the mixture to cook through. Tidy around the edge of the tortilla with a spatula to create a round edge. Now allow the egg to set so the base forms, tidy up the edge and place a plate over the surface of the tortilla, carefully flip and slide tortilla onto plate. Now return the tortilla back to pan with cooked side up. Return to heat and continue to cook for a further 5 minutes or until just firm.

Can be eaten immediately or as the Spanish like to eat this at room temperature.

WATERCRESS, APPLE AND WALNUT SALAD WITH SALAD CREAM

watercress salad

This salad is perfectly in tune with the oncoming warmer weather. However I have added this British inspired dressing to add a bit of heavenly decadence to this salad.

Ingredients

Serves 4

1-2 bunches watercress, stalks removed

½ celery heart (found inside the celery)

2 apples, granny smith, pacific beauty or something similar

½ cup fresh walnuts, lightly toasted

½ lemon, juice

Salad cream

Sea salt and freshly ground black pepper

Salad cream

2 free-range eggs, hard-boiled, yolks only

2 Tbsp English mustard

½ lemon, juice only

1 Tbsp caster sugar

3 Tbsp white wine vinegar

150ml cream

150ml olive oil

salt and ground white pepper

Method

To make salad cream: Place all of the ingredients, apart from the oil and seasoning, into a food processor. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified.

Season, to taste, with salt and freshly ground white pepper. Store in the fridge for up to 3 days.

For the salad: In a suitable sized bowl, combine the watercress any light coloured celery leaves. Finely slice the celery heart, quarter the apple, remove its core and thinly slice the fruit. Sprinkle the apple with some of the lemon juice and add the apple slices to the salad greens.

Lightly season the salad with a little sea salt flakes and freshly ground pepper.

Drizzle over the dressing just before serving.

PEAR TART

pear tart

I love to cook pears and I love pears included in my puddings. This tart is simple, rustic and divine. This rustic tart will work beautifully throughout the year with all varieties of fruit.

Serves 8-10

Ingredients

1 cup flour

2 tsp sugar

Pinch salt

4 Tbsp butter, cold and cut into cubes

2 Tbsp buttermilk or thinned unsweetened yoghurt

3 Tbsp iced water

Filling

3-5 pears, peeled, cored and sliced into even sized slices

1 lemon, zest and juice

1 Tbsp ground almonds or hazelnuts

2-3 Tbsp raw sugar

Pinch ground ginger

Icing sugar to glaze

Method

Begin by making the pastry: Add the flour, sugar and salt together and mix to combine (this can be done by hand or in food processor). Add the cold butter and blend quickly into the dry ingredients until coarse breadcrumb consistency is achieved.

Mix the buttermilk and water together and add this in stages until you get a manageable dough (not to sticky and not to dry). Wrap in plastic wrap and refrigerate for 30 minutes.

Whilst the pastry is resting get started on the pear filling. Add the sliced pears to a bowl and gently toss through the sugar, lemon, ginger and ground nuts. Set aside.

Preheat the oven to 180C

Roll the pastry on a lightly floured piece of baking paper into a large circle about 18-20cm in diameter. Transfer to a baking tray.

Arrange the pears in a mound in the centre of the dough, leaving a 6cm edge. Fold the edge over the filling. It will only cover the pears partially as you want an exposed centre.

Bake the tart for 20minutes, and then take a look at it, if colouring up to fast reduce the oven temperature to 160C continue to bake for another 20 minutes, or until the pears are tender and the crust is golden brown.

In the last 5 minutes of cooking remove from oven and dust the pastry heavily with the icing sugar. Return to the oven and the icing sugar will glaze the tart beautifully.

Remove from the oven and cool slightly before serving with freshly whipped cream or vanilla ice cream.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SAUTEED SPRING GREENS WITH WHITE BEANS AND GARLIC

Fresh spring greens with their peppery, crisp taste go so well with creamy white beans and a pinch of chilli. This is great served simply as an appetiser or alongside a grilled pork chop or juicy fillet of fish.

Ingredients

Serves 4

otago farmers market mobile kitchen menu – 6/09/2014

 

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Spring is certainly in the air and i’m  loving it!  Daffodils are flowering,  blossoms are blooming and my broadbeans are popping through the soil.  However we mustn’t get to carried away as new season produce is still for us southerners some time away.  What I find myself doing with regards to menus as we all want more summery lighter dishes even though we don’t have the produce to back us up.  I have taken out the creamy mash and put warm salads with perhaps puy lentils, cannellini beans or even cous cous and mixed it up baby spinach or kale and handfuls of herbs and of course a punchy dressing. With a bit of juggling, yet still utilising our seasonal vegetables you will find that you will be able to withhold from buying tomatoes that taste of little, strawberries which aren’t in season and cucumbers which cost you a small fortune.  Be patient and hold if you can, we can still make some fantastic dishes!

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BLACKENED BROCCOLI WITH GOMASIO

brocolli

Broccoli has been fantastic this winter, firm, crunchy and nutritious. This Japanese inspired dressing adds a simple twist to make this magnificent vegetable even more desirable.

Serves 4

Ingredients

1 large or 2 small heads of fresh broccoli

1 cup sesame seeds

1 tsp sea salt flakes

¼ tsp freshly ground black pepper

2 Tbsp rapeseed oil (or any good quality oil)

1 lemon to serve

Method

Bring a large pot of lightly salted water to the boil.

Add the whole heads of broccoli and submerge in boiling water. Cook for 3 minutes, carefully drain and refresh immediately in ice cold water. When cold remove and drain well.

To make the gomasio; toast the sesame seeds with the salt in heavy based fry pan until the seeds turn a golden colour. Remove from the heat and grind lightly to extract a little more flavour. Set aside and cool. This can be kept in sealed container for a couple of weeks.

Wipe the fry pan clean and place on the heat so that it heats to very hot. Prepare the broccoli by separating the florets into even sized medium-large pieces. With the stalk, remove any tough outer layers and but into finger sized lengths. You may have to blacken these in batches depending on the size of your pan.

Place the broccoli directly into hot pan and allow the broccoli to char/blacken so that it will give the broccoli a smoky flavour and crunchy texture in places. Repeat this process until all the broccoli is done and place onto a serving plate.

Add the oil to the sesame seeds and mix to combine. Pour the dressing over the broccoli and toss to combine. Serve with fresh lemon and enjoy!

 

POACHED PEARS WITH SAFFRON, GINGER AND CARDAMOM

pear

Pears are still readily available and this fragrant method of poaching them adds a wonderful Middle Eastern flavour. I like to serve them with creamy strained yoghurt.

Serves 4-6

6 pears

6 cardamom pods, lightly crushed

Pinch of saffron threads (8 approx)

1cm piece of fresh ginger, finely grated

½ cup sugar

2 cup water

1 orange, zest

250 g unsweetened yoghurt

Method

Strained yoghurt – If wanting to make strained yoghurt you will need to start this at least the night before as you want the liquid to drain from the yoghurt. I line a sieve or colander with muslin or some suitable fine mesh cloth. Place the yoghurt in this and pull up the sides. Tie with string and drain for at least 12 hours or longer if possible.

When ready to use remove the string and cloth and turn carefully onto a plate. The yoghurt will be creamy and thick. This can be used for sweet and savoury dishes.

Place the cardamom, saffron, ginger, sugar and water into a suitable size pot (medium to large). Add the orange zest and bring to the boil, reduce the temperature to a gentle simmer.

Peel the pears, remove the core and cut into either halves or quarters. Place into the poaching liquid, cover the surface of the liquid with a round of greaseproof paper (cartouche) as this will assist in keeping the pears submerged for even cooking.

Poach very gently until tender (12-20 minutes). Remove from the heat and cool in the liquid.

Serve in bowl with a little of the cardamom syrup and a generous spoonful of the strained yoghurt.

 

GREEN RISOTTO

veggie  (1)

Risotto is pretty much a one pot meal, easy on the pocket and so versatile. I was looking at my vege patch and saw a lot of healthy green vegetables and herbs resulting in this nourishing risotto.

Serves 4

½ small onion, diced

2 sticks celery, peeled and cut into 1cm long pieces

8 large leaves cavolo nero, stalks removed

200g silverbeet and or spinach

Handful parsley, chervil, and chives, roughly chopped

5 to 6 cups vegetable stock

2 Tbsp extra virgin olive oil

3 Tbsp butter

1 ½ cups faro, barley or Arborio rice

½ cup dry white wine

Salt to taste

½ cup grated Parmesan cheese

Method

Bring a pot of water to a boil. Add 4 cavolo nero leaves and the silverbeet leaves and cook until soft, about 5 minutes. With remaining leaves finely slice and set aside. Rinse quickly under cold water. Put cooked leaves in a blender or food processor and add just enough water to allow machine to puree until smooth. Set aside.

Heat the stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep saucepan over medium heat. When it is hot, add onion, celery and sliced silverbeet leaves, stirring occasionally until soft but not yet brown, 3 to 5 minutes.

Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring constantly. Each time stock has just about evaporated, add more.

After about 15 minutes, add cavolo nero leaves, and a couple of spoons of the puree, continuing to add stock when necessary. Taste the rice as you go, you want it to be tender but with a bit of crunch; it could take as long as 25 minutes total to reach this stage. When it does, stir in ½ of the leaf puree. Remove saucepan from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning.

Risotto should be slightly soupy. Serve immediately.

 

PAN FRIED FILLETS OF FISH WITH JAPENESE SPICE

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I have to admit I like to cook my fillets of fish like this as it is quick, easy to prepare and with a little sprinkle of this spice mix it certainly livens it up!

Serves 4-6

ingredients

4 – 8 fillets of fish 25g butter 2 Tbsp oil Sea salt and cracked pepper

Japanese spice mix

1 Tbsp black peppercorns

1 Tbsp chilli flakes

2 tsp flaked nori

2 tsp black sesame seeds

2 tsp white poppy or black poppy seeds

4 cloves garlic, minced

1 Tbsp dried citrus peel (if available)

To serve – lemon wedges

Method

To make Japanese spice mix; Combine all the ingredients for spice mix and grind together until you reach a coarse consistency. Store in refrigerator in an airtight container up to 1 month.

Heat up a large fry pan with 1 Tbsp butter and the oil. When the butter starts to froth, put the fish in skin side down. Continue with the remainder fillets and add to the pan. Do not however overcrowd the pan, sprinkle each fillet with a little of the spice mix. When the fillets are browning up (2-4 minutes depending on size of fish) carefully turn them over (two forks work well). Continue cooking for another 2 minutes.

Remove the fish and place onto warm plates.

Serve with lemon wedges.

 

RASPBERRY FOOL

organic lettuce (358) (427x640)

Serves 4-6

INGREDIENTS

250g fresh or frozen raspberries, thawed

1/4 cup granulated sugar

Coarse salt, pinch

1 cup Greek yoghurt, unsweetened

1 ½ cups cold cream

1/3 cup icing sugar

4 teaspoons fresh lemon juice

Method

Either blend the raspberries or mash with a fork or potato masher until a thick puree is reached. . Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds). Combine raspberries, granulated sugar, and pinch of salt and stir to combine and let sit so the sugar dissolves, about 5-10 minutes.

In a large bowl, using an electric mixer or whisk, beat cream and icing sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice.

In 4-6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCE

EDMONDS FISH – FRESHLY CAUGHT FISH

JANEFIELD HYDROPONICS – SPINACH, CORIANDER

WAIRUNA ORGANICS – BABY KALE

BRYDONE ORGANICS – BROCCOLI

ROSEDALE ORCHARDS – PEARS

BUTLERS BERRIES – FROZEN RASPBERRIES

BEANOS BAKERY – FRESHLY BAKED BREAD

 

 

BLACKENED BROCCOLI WITH GOMASIO

brocolli

Broccoli has been fantastic this winter, firm, crunchy and nutritious. This Japanese inspired dressing adds a simple twist to make this magnificent vegetable even more desirable.

Serves 4

Ingredients

1 large or 2 small heads of fresh broccoli

1 cup sesame seeds

1 Tbsp sea salt flakes

¼ tsp freshly ground black pepper

2 Tbsp rapeseed oil (or any good quality oil)

1 lemon to serve

Method

Bring a large pot of lightly salted water to the boil.

Add the whole heads of broccoli and submerge in boiling water. Cook for 3 minutes, carefully drain and refresh immediately in ice cold water. When cold remove and drain well.

To make the gomasio; toast the sesame seeds with the salt in heavy based fry pan until the seeds turn a golden colour. Remove from the heat and grind lightly to extract a little more flavour. Set aside and cool. This can be kept in sealed container for a couple of weeks.

Wipe the fry pan clean and place on the heat so that it heats to very hot. Prepare the broccoli by separating the florets into even sized medium-large pieces. With the stalk, remove any tough outer layers and but into finger sized lengths. You may have to blacken these in batches depending on the size of your pan.

Place the broccoli directly into hot pan and allow the broccoli to char/blacken so that it will give the broccoli a smoky flavour and crunchy texture in places. Repeat this process until all the broccoli is done and place onto a serving plate.

Add the oil to the sesame seeds and mix to combine. Pour the dressing over the broccoli and toss to combine. Serve with fresh lemon and enjoy!