Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is a kind of vegetarian version of the fantastic soft-shell crab I often order in Yauatcha in Soho. I'm totally hooked, as you have probably gathered by now, on Doves Farm gluten-free self-raising flour – the stuff works like a dream when it comes to creating light battered dishes.
200-250g sprouting broccoli, trimmed of any woody stalks and washed
100g Doves Farm gluten-free self-raising flour
Cold water, to mix
Salt and freshly ground black pepper
Vegetable or corn oil for deep frying
1 large red chilli, thinly sliced
4 large cloves of garlic, thinly sliced
40g flaked almonds
Cook the broccoli in boiling salted water for a couple of minutes then drain in a colander and leave to cool.
Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer.
Put the self-raising flour in a mixing bowl and whisk enough cold water in to make a light batter and season.
Dip the broccoli in the batter and fry in a couple of batches for 2-3 minutes, moving them around with a slotted spoon, until crisp. Remove from the fat and drain on some kitchen paper and season with a little salt.
Transfer a couple of tablespoons of the hot oil to a frying pan and quickly cook the chilli and garlic on a medium heat for a minute, stirring and lightly colouring them; add the almonds, season with a little salt and continue cooking and stirring for a couple of minutes until the almonds are lightly coloured.
To serve, lay the broccoli on a warmed serving dish and spoon the almond mixture over.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments