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A super easy side sharing dish with an Asian influence – great sprinkled with toasted sesame seeds, plenty of chopped coriander and a few lime wedges.

  • Prep: 5 mins
  • Difficulty: easy
  • Cook: 5 mins
  • Serves: 4
  • 250g tenderstem broccoli 
  • 4 garlic cloves
  • 2 fresh red chilli peppers
  • 4 tbsp of ketchup manis
  • 1 tsp salt 
  • 1 tsp freshly milled black pepper 
  • 1 lime, cut into wedges

Step 1. Peel and slice the garlic into very thin slices, finely dice the fresh red chilli and set aside. Trim the tenderstem in half make sure no one piece is longer than 7 –8cm and then place directly in boiling salted water on a rolling boil for approx. 2 minutes. 

Step 2 . Use a slotted spoon to lift the tenderstem out of the water before they are fully cooked as there will be cooking carry over – check that the stems are al dente (cooked with a bite) and the florets are not limp then plunge into iced water (this means that the broccoli stops cooking immediately and remains bright in colour) 

Step 3. Pour the olive oil into a saucepan and add the blanched tenderstem, cook on a high heat for about 3 minutes, get lots of colour and season well with salt and pepper, add in the chopped garlic and chilli and continue to cook over a medium heat for about 1 minute and then finally add the ketchup manis at the end, cooking for a further 30 seconds or so, tossing through the vegetables. Season to taste. 

Step 4. Transfer to a large sharing plate and enjoy. 

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