Five spice romanesco steaks

Method

• Step 1

  Snap off the outer leaves of the Romanesco, keeping them to one side to use later.

• Step 2

  Slice off and discard the tough end of the Romanesco stalk, about 1 cm or so.

• Step 3

  Sit the Romanesco on its stalk and slice down into thick steaks, cutting so each steak is a couple of centimetres thick. Don’t worry if some of the florets break off - these will be used too. Add the steaks and any smaller bits into a roasting tray.

• Step 4

  Prepare the leaves by cutting down the middle of the stem. This will make them cook quicker and crisp up nicely in the oven. Add to the roasting tray.

• Step 5

  Add the Chinese 5 spice to the roasting tray, then add a good glug of olive oil. Mix with your hands to ensure all of the Romanesco and the leaves are coated with olive oil and the spices.

• Step 6

  Preheat your oven to 180C/Gas Mark 4.

• Step 7

  Heat a frying pan on a medium-high heat: you want it hot enough to get a nice sizzle when you add the Romanesco. Add the steaks and any smaller bits of Romanesco to your pan, keeping the leaves in the roasting tray.

• Step 8

  Fry until golden on both sides, and then add a good knob of butter. Let it melt and bubble away, then turn the Romanesco to ensure it’s covered. If you prefer, you can use more olive oil or a dairy-free butter alternative.

• Step 9

  Transfer the Romanesco from the pan back into the roasting tray, along with the juices from the melted butter.

• Step 10

  Place the roasting tray in your preheated oven and cook for about 15-20 minutes, until the middle of the steaks are tender.

• Step 11

  Remove and serve drizzled with sriracha sauce as side, or with couscous or rice for a light meal.