Broccoli with mushroom ketchup and nori

General

• We suggest using either purple sprouting broccoli or broccolini to make - this dish. Normal broccoli is fine as well, but you’ll need to blanch the - florets for 2–3 minutes, then drain and dry them well before you roast - them in the oven.
• The mushroom ketchup is full of complexity and flavour. It’s good spread on toast, or in any situation that calls for ketchup, so feel free to double the recipe. It will keep in a sealed jar in the fridge for up to a week.
• Source: Ottolenghi
• Serves: 4

Ingredients

Broccoli

600g broccolini or purple sprouting broccoli, trimmed and leaves removed
2 garlic cloves, crushed
3 tbsp olive oil
flaked sea salt and black pepper

Mushroom ketchup

20g dried porcini mushrooms, rehydrated in 400ml hot water for 20 minutes
30g caster sugar
3 tbsp light soy sauce
200g shiitake mushrooms, stems discarded and caps roughly chopped
2 tbsp apple cider vinegar
2 tbsp olive oil

Nori topping

1 tbsp sesame seeds, toasted
2 tsp nori sprinkles (or finely blitz ½ sheet of nori in a spice grinder and use 2 tsp)
1½ tbsp crispy shallots (shop-bought), roughly crumbled
20g ready-roasted and salted peanuts, finely chopped
1 tsp Aleppo chilli flakes (or ½ tsp regular chilli flakes)

Procedure

1. Peheat the oven to 240°C fan.
2. First, make the ketchup. Reserving their liquid, drain the porcini mushrooms and roughly chop them.
3. Put the sugar into a medium saucepan and place it on a medium heat.
4. Leave to cook, resisting the urge to stir, for about 12 minutes, or until the sugar is a light caramel colour. Carefully add the soy sauce and 3 1. tablespoons of the reserved porcini liquid and stir to combine; it will 1. bubble and sizzle vigorously (don’t worry if it seizes up a little; it will melt back down). Increase the heat to medium-high, add the shiitakes and cook for 4 minutes, or until the mushrooms have released their liquid and are well coated in the caramel. Add the rehydrated porcini mushrooms
5. and 250ml of their soaking liquid, then bring to the boil and cook for 8 1. minutes, or until the sauce has reduced by half. Transfer the mixture to a food processor and blitz until quite smooth, about a minute. With the 1. machine still running, add the vinegar, oil, ½ teaspoon of flaked salt and a good grind of pepper and blitz for another 2 minutes, until completely smooth, then set aside to cool (you want it at room temperature).
6. In a bowl, toss together the broccoli, garlic, oil, 1 teaspoon of flaked salt and a good grind of pepper. Transfer to a parchment-lined baking tray and roast for 8 minutes, or until cooked through and lightly charred.
7. While the broccoli is in the oven, make the nori topping by combining all the ingredients in a small bowl along with ½ teaspoon of flaked salt.
8. To serve, spread the mushroom ketchup on a platter, then top with the broccoli and a few spoonfuls of the nori topping, serving any extra alongside.