Purple sprouting broccoli tempura with nuoc cham

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small mixing bowl. Put to one side while you make the tempura.
2. 2WhiskWhisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together.
3. 3Fill a large, deep pan no more than a third full with the vegetable oil and heat until it reaches 180°C / 350°F or a cube of bread dropped in browns in 20 seconds.
4. 4Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs. Gently lower into the hot oil and cook for 2-3 mins until crisp.
5. 5ServeTip into a colander and drain on kitchen paper, then serve with the nuoc cham on the side for dipping.