In season this month: purple sprouting broccoli • rhubarb • oranges • cauliflower • spinach
Broccoli tempura with white miso mayonnaise
Purple sprouting broccoli is my preferred choice of broccoli to use here. But, as I don’t want to limit tempura to spring, the year-round Calabrese broccoli is lovely, too. The batter is gorgeously light and crunchy, the perfect partner for the rich intensity of the miso mayo. Tempura is a great way to use up odds and ends of veg right through the seasons. Try doing it with slices of courgette or spring onion, spears of asparagus, cavolo nero leaves, pumpkin slithers...
SERVES 4-6 AS A SHARING PLATE, STARTER OR SIDE PREP 10 MINS | COOK 10 MINS | EASY | V
250g purple sprouting broccoli
150g plain flour
150g cornflour
½ tsp fine salt
1 tbsp sesame seeds(black, white or a mixture, optional)
1 litre sunflower oil
2 egg yolks 300ml sparkling spring water, chilled
MISO MAYONNAISE
2 egg yolks, at room temperature
25ml Japanese brown rice vinegar
2 tsp white miso paste
300ml rapeseed oil
Make the miso mayo first. Put the egg yolks into a mixing bowl and whisk with the vinegar and miso. Season
