Nisha Katona's Tenderstem broccoli with mustard seeds & lemon

Nisha says: 'Tenderstem broccoli makes an Indian chefs heart sing-we get two ingredients for the price of one. The tender, succulent stems-sweet and nutty-provide a satisfying crunch to any dish. The rich green tones of the florets provide an elegant deep counterpoint to the stems. Tenderstem being a robust, spring vegetable holds its own flavours when spiced. It works well with the toasted citrus notes from the mustard seeds and lemon in this dish. The earthy foundation of turmeric only accentuates the sweetness of the Tenderstem.'

• Preparation: 5 mins
• Cooking: 5 mins
• Serves: 4

What you need:

• 2 tbsp olive oil
• 2 tsp mustard seeds
• 1/2 tsp turmeric
• 1/4 tsp chili powder
• 200g Tenderstem broccoli cut into separate florets and the stem, into inch long diagonal spears
• Juice of half a lemon
• Salt to taste

What you do:

1. Heat the oil in a pan, add the mustard seeds.
2. Once all the seeds have popped, add in the broccoli stems.
3. Saute the stems for 2 minutes, then add in the florets.
4. After 5 minutes on a medium heat, add the turmeric, salt and chili powder.
5. Saute gently until the broccoli is tender. Add the lemon juice and heat through.
6. Serve hot as a main or side dish

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