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The pairing of creamy hazelnut and lemon paste with pan-fried broccolini strikes just the right balance, further elevated by the gorgeous texture of the topped crackling. This is one to be enjoyed by all the senses.

You will need

Serves 2

  • 1 bunch broccolini
  • 30ml grapeseed oil

Hazelnut paste

  • 100g hazelnuts, roasted
  • 200ml oat milk (or plant milk of choice)
  • 1 teaspoon caster sugar
  • Salt and pepper
  • 3 wedges preserved lemon


  • 200ml vegetable oil
  • 1 bag tofu skins (can be found at Asian supermarkets)
  • 20g nutritional yeast


  • 1/2 lemon, zest only
  • 2 teaspoons olive oil

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5 mins to prep

  1. Step 1

    First start with the paste. Place the hazelnuts in a small pot with the oat milk. Bring up to the boil and reduce to simmer, cook for 15–20 minutes or until the nuts have been softened.

  2. Step 2

    Place them in a blender and blitz until textured but not smooth. Then dice up the preserved lemon wedges and mix them through the hazelnut paste.

  3. Step 3

    Put a pan on the stove on medium high heat and add in the oil. While the oil is heating up, take any drier tips off the base of the broccolini stems (about a cm) and when the pan is roasting hot, place in the broccolini. Do not touch and leave to fry on 1 side for 3 minutes. Season with salt and pepper.

  4. Step 4

    Finally add 50ml of water and put a lid on to let them steam for 3 more minutes.

  5. Step 5

    For the crackling heat the oil to 180°C, and place in small broken up sheets of the tofu skin. Fry for a couple of minutes and then pull out; while it’s hot, sprinkle with yeast flakes, salt and pepper.

  6. Step 6

    Plate up a generous scoop of hazelnut paste, lay the broccolini across it, and break up the crackling to sprinkle it over top. Season with a touch of lemon zest and a drizzle of olive oil.

Recipe: Simon Toohey

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