Charred purple-sprouting broccoli with crispy chilli oats

This dish iby Ravinder Bhogal is inspired by Singaporean hawker markets, where it is usually made with giant prawns and a local type of cereal.

Ingreadient

• 400g purple sprouting broccoli
• 1 tbsp rapeseed oil
• 30g unsalted butter
• 3 clove/s garlic, finely sliced
• 1 Thai chilli, finely sliced
• 8 fresh curry leaves
• 50g rolled oats
• ½ tsp caster sugar
• 1 lime, cut into wedges, to serve

Step by step

1. Cook the broccoli in a saucepan of boiling water for 2 minutes, then drain and dunk in a bowl of ice-cold water to refresh. Drain well, pat dry and drizzle with the oil, then season with salt. Heat a large frying pan until very hot, then sear the broccoli for 3-4 minutes or until charred; set aside on a warm plate. Leave the pan to cool for a few minutes, then wipe out to use again.
2. Melt the butter in the frying pan over a medium-low heat. Once it’s foaming, frythe garlic and chilli for 1-2 minutes until golden and fragrant. Add the curry leavesand fry until crisp (usually a few minutes). Add the oats and fry for 4-5 minutes more, stirring, until toasted. Season with salt and the sugar and mix well, then toss through the broccoli. Serve with lime wedges to squeeze over.