Purple sprouting broccoli tempura with wild garlic aïoli

Method

• step 1

  Start by making the aïoli. Combine the wild garlic and oil in a jug. Use a hand blender to blitz until mostly smooth. Add the egg, mustard, lemon juice, vinegar and a good pinch of salt, then blitz for a minute or so until thick, glossy and pale green. Taste and adjust the seasoning and/or acid, if needed. Chill until ready to serve.

• step 2

  Heat 2.5cm depth of oil in a medium pan over a medium heat. Let it warm while making the batter.

• step 3

  Combine the flour and a good pinch of salt in a mixing bowl. Whisk as you add the sparkling water until you have a smooth thin batter.

• step 4

  Dip each broccoli spear into the batter and coat it well, then gently lower it straight into the hot oil – if the oil is spitting, add a good pinch of salt, which should stop it. Fry 5-6 spears at a time for 3 mins until crunchy and lightly golden on both sides, testing the first few to ensure the batter isn’t frying too quickly, leaving the broccoli uncooked inside. If they cook too quickly, turn down the heat. Remove each one from the oil as it is ready and onto a few sheets of kitchen paper to soak up the excess oil.

• step 5

  Pile the broccoli tempura on a plate and sprinkle with sea salt flakes. Serve with the aïoli on the side for dipping.