Bang Bang Broccoli
For the breadcrumb mix:
- 100g dry, day-old bread, roughly torn
- 2 tsp smoked paprika
- ½ tsp black pepper
- A generous pinch of salt
For the quick buffalo sauce
- 2 tbsp hot sauce
- 3 tbsp tomato ketchup
- 2 tbsp plant-based butter
- 2 tbsp oat milk
- 1 tbsp maple syrup
- 1 tbsp cornflour
- 2 tsp water
- 1 tbsp toasted sesame seeds
- 1–2 spring onions, trimmed and thinly sliced
- 1–2 tbsp fresh chives, roughly chopped
Heat the oven to 180C (160C fan)/350F/gas 4, and line a baking tin with greaseproof paper. Put the bread in a food processor and pulse to a fine crumb. Transfer to a bowl with all the other ingredients for the breadcrumb mix.
In another bowl, whisk all the batter ingredients until smooth and slightly thick. Add the broccoli and mix to coat evenly. Roll the battered broccoli in the breadcrumb mix, to coat evenly, then put in the lined tin. Bake for 18–20 minutes, flipping once halfway, until golden and crisp.
Meanwhile, make the buffalo sauce. In a pan on a medium–low heat, stir the hot sauce, ketchup, butter, oat milk and maple syrup, then simmer for two to three minutes. In a small bowl, whisk the cornflour and water, then reduce the heat under the sauce and stir in the cornflour mixture for two minutes, until smooth and silky. Take off the heat.
Put the baked broccoli in a large bowl, add a few spoonfuls of the buffalo sauce and mix to coat. Serve hot, topped with the sesame seeds, spring onions and chives.