Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 2 generously

Intensely zingy stir-fry recipe

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Takes 20 minutes

2 tbsp vegetable oil
2 garlic cloves, chopped
1 red chilli, seeded and chopped
1 level tsp fresh chopped ginger
1 kilo purple sprouting broccoli, trimmed
1 red onion, finely sliced
Juice of 1 lime and 1/2 its grated zest
2 level tbsp soy sauce
1 tsp runny honey

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1. Heat the oil in a wok and when nice and hot throw in the garlic, chilli and ginger. Fry, stirring, for about 30 seconds before adding the broccoli and the red onion. Stir and fry for another 30 seconds before adding the lime juice and zest. A minute or so later add the soy sauce and the honey.
2. Now taste a piece of broccoli. I like mine really crunchy but keep going for another minute or so if you don’t feel it is done. This stir-fry is fantastic with seafood – a few scallops or prawns, or a couple of squid, cut into rings, would make great partners. Alternatively (and this will be much easier on your pocket), pop it on a plate next to a whole, grilled mackerel for a very virtuous supper.

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