Purple sprouting broccoli with sesame sauce

You could put this sesame sauce with anything green I suspect - spring greens, pak choi, ordinary broccoli, red Russian kale...but maybe not peas.

You'll need:

enough purple sprouting broccolli for 3 (a couple of large handfuls - it doesn't half reduce in size when you steam it)
a couple of tablespoons of sesame seeds
half a clove of garlic, crushed
a teaspoon of dark brown sugar
a tablespoon or so of soy sauce
some sesame oil

First of all, you need to toast your sesame seeds in a dry frying pan. Swish them about on a high heat (quickly, so the ones on the very bottom don't get burnt). Once they start to brown (maybe a minute or two), fish them out. Plonk the lot into a pestle and mortar, together with the crushed garlic, brown sugar and soy sauce.

Take out your frustration on the pestle and mortar. Yes, you could do this in a little spice grinder, but it wouldn't be as much fun. The mixture should turn to a paste - you then turn it into a drizzling sauce (of whatever consistency you fancy) by adding more (or less) sesame oil. I probably added another tablespoon of soy sauce as well, because I quite like the salty effect with the greens.

We steamed our purple sprouting broccoli on the stove, using a steamer (essentially a glorified colander with a lid that you balance over a pan of boiling water), but you could equally do it in the microwave.

Once the broccoli's done (which should take a couple of minutes, tops), drizzle the sesame sauce on top, and serve immediately. We ate this with some grilled pork steaks and root vegetable mash. But beware - it's quite a garlicky way to eat your greens!