from Hugh Fearnley-Whittingstall’s book ‘River Cottage Veg Every Day’

Serves 4

• 1 large head of broccoli (about 500g)
• ½ garlic clove
• 1cm piece of root gingerA pinch of sugar
• 1 tablespoon rice vinegar or cider vinegar
• 2 teaspoons soy sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons sesame seeds
• 2-3 spring onions, trimmed and finely sliced
• Sea salt and freshly ground black pepper

Cut the broccoli into small florets and steam, or cook it in some lightly salted boiling water, until just tender but still a bit crunchy — about 4-5 minutes. Meanwhile, crush the garlic and ginger with the sugar and some salt and pepper to a paste, using a pestle and mortar. Combine with the vinegar, soy sauce and sesame oil. As soon as the broccoli is cooked, drain it in a colander and leave for a few minutes so all the moisture can steam off. While still hot, toss with the dressing and put into a serving dish. Set aside to cool. Lightly toast the sesame seeds in a dry frying pan until fragrant. When the broccoli has cooled to room temperature, scatter over the spring onions and sesame seeds, and serve.