Ingredients 200 g tenderstem broccoli plain flour (about 1 cup) ice-cold sparkling water (about 1 cup) neutral oil for frying sumac, chilli & mint fermented cashew dip chilli flakes maldon salt lemon juice Method Heat neutral oil in a deep pan or fryer to 180°C. Whisk equal parts flour and ice-cold sparkling water until just combined - the batter should be loose and slightly lumpy (don’t overmix) Dip the tenderstem broccoli into the batter, allowing excess to drip off. Fry in batches for 2–3 minutes until crisp and just turning golden. Drain briefly on kitchen paper. Serve immediately with lashings of the fermented cashew dip, a pinch of chilli flakes, Maldon salt, and a squeeze of fresh lemon.
