Purple sprouting broccoli tempura with truffle and lemon dip
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12 INGREDIENTS • 5 STEPS • 25MIN

Purple sprouting broccoli tempura with truffle and lemon dip

Recipe

5.0

1 rating
Coating purple sprouting broccoli in a light and crispy tempura batter is a brilliant way to let this seasonal star shine. Tom serves these with an indulgent truffle and lemon dip, perfect for dunking.
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Coating purple sprouting broccoli in a light and crispy tempura batter is a brilliant way to let this seasonal star shine. Tom serves these with an indulgent truffle and lemon dip, perfect for dunking.
author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

25MIN

Total time

Ingredients

Servings
2
200 g
M&S British purple sprouting broccoli
1 pack
(150 g)
M&S tempura batter mix
210 ml
ice cold sparkling water
2
small ice cubes
Truffle and lemon dip
100 ml
M&S classic mayonnaise
3 tbsp
M&S truffle pesto
2
M&S Collection Cantabrian anchovy fillets in extra virgin olive oil, finely chopped
1
M&S Remarksable Value lemon, zested
1/2
M&S Remarksable Value lemon, juiced
1
red chilli, deseeded, finely chopped
2 tbsp
flat leaf parsley, finely chopped
as needed
M&S Remarksable Value lemons, cut into wedges
to garnish

Nutrition per serving

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Calories
808kcal
Fat
50.7 g
Saturates
8.1 g
Sugars
6.1 g
Salt
822.4 mg
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Purple sprouting broccoli tempura with truffle and lemon dip
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author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

Method

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step 1
Trim the ends of the broccoli (200 g) and if there are any thick pieces, halve them lengthways.
step 2
Empty the packet of tempura batter mix (1 pack) into a large bowl. Pour in the iced cold sparkling water (210 ml), along with the ice cubes (2) to the bowl and whisk until you have a smooth batter. Season the batter with salt and pepper and whisk again.
step 3
Heat 2-3 inches of light olive oil in a deep sauté pan to 180c.
step 4
Add half the purple sprouting broccoli to the batter and coat this well on all sides. Carefully lower each piece of broccoli into the hot oil and cook for 4-6 minutes turning once until crispy and golden. Lift the broccoli up out of the oil using a slotted spoon and let them drain on a wire rack.
step 5
Add the mayonnaise (100 ml), truffle pesto (3 tbsp), anchovies (2), lemon zest (1), lemon juice (1/2), chillis (1) and parsley (2 tbsp) into a bowl and mix well. Serve this into small bowls and place onto serving plates. Add the broccoli tempura to the plates and sprinkle with a little salt. Add a lemon wedge (as needed) to each plate to serve.
step 5 Add the mayonnaise (100 ml), truffle pesto (3 tbsp), anchovies (2), lemon zest (1), lemon juice (1/2), chillis (1) and parsley (2 tbsp) into a bowl and mix well. Serve this into small bowls and place onto serving plates. Add the broccoli tempura to the plates and sprinkle with a little salt. Add a lemon wedge (as needed) to each plate to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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