Serves 4

For the bang bang sauce:

4 tbsp mayonnaise

2 tbsp sweet chili sauce

1 tbsp honey

1 tbsp Frank’s RedHot Sauce

For the broccoli:

Vegetable oil, for greasing

240ml buttermilk

90g plain flour

60g cornflour

1 large egg

1 tbsp Frank’s RedHot Sauce

Salt and black pepper

100g panko breadcrumbs

500g broccoli, chopped into florets

1. Preheat the oven to 230˚C/210˚C fan/gas mark 8. Lightly grease a large baking tray with vegetable oil.
2. In a bowl, whisk together all of the ingredients for the sauce. Set aside.
3. In a large bowl, whisk together the buttermilk, flour, cornflour, egg, hot sauce and some salt and pepper to taste. Place the breadcrumbs in a separate bowl.
4. Working in 2-3 batches, toss the broccoli florets in the batter, then transfer to the panko breadcrumbs and turn to coat completely. Transfer to the prepare baking tray.
5. Bake for 15 minutes until golden and crisp. Scatter with sesame seeds, drizzle with the bang bang sauce and serve immediately.

Per Serving 406kcals, 14.8g fat (4g saturated), 57.2g carbs (12.6g sugars), 12.1g protein, 4.9g fibre, 0.405g sodium

TOP TIP:

This is a showstopping side dish, but also makes a fantastic veggie main served over rice, quinoa or noodles.

*MAKE IT YOURS

Mix up the flavour profile by using a different hot sauce, or a chilli paste like sambal oelek.

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