We’ve started receiving the first of the sprouting broccoli from Ramarro Farm. Grown in the cool, rich soils of The Patch, these slender stems are sweet and tender, with a flavour that's a little nutty, a little bitter, and particularly good when charred.

Unlike regular broccoli, the entire stem is eaten – leaves, stalk and all – which makes it quick to prepare and satisfying to cook with. A staple in our kitchen at this time of year.

Our manager Tash has put together a simple recipe that brings out its best: a high-heat char, then tossed in a warm dressing of sesame, honey and shoyu. All the ingredients for this dressing can be found on our shelves.

Sprouting Broccoli with sesame and honey

- Ramarro Farm sprouting broccoli, larger stems halved
- 1 tsp Naogenshoyu Co ginger shoyu
- 2 tbsp Carwari organic toasted sesame oil
- 1 tbsp Niue Honey organic honey
- 3 tbsp unseasoned rice vinegar
- Lightly toasted sesame seeds

Heat a grill pan until smoking hot. Char the broccoli until blistered but still firm. Whisk together dressing ingredients and toss with the warm broccoli. Finish with toasted sesame seeds and serve warm or at room temperature.