Purple sprouting broccoli and oyster mushrooms in ginger broth with pumpkin dumplings

Preparation method

1. For the broth, pour the water into a large saucepan and add all the rest of the broth ingredients except the soy sauce. Turn down the heat and simmer for 20 minutes. Remove from the heat, add the soy sauce and leave for 20 minutes. Strain through a sieve into a bowl saving the broth and discarding the vegetables.

2. For the dumplings, steam the pumpkin until tender and mash it.

3. Stir in the nuts, lemon zest, one teaspoon of lemon juice and coriander and leave to cool.

   Technique: Zesting citrus fruit

4. Place the wonton wrappers on a work surface, with a corner facing you. Put a teaspoon of the pumpkin filling across the centre, shaping it into a rectangle. Moisten the uncovered wonton pastry and fold up first the nearest corner, then the sides and finally the top corner, to make a neat rectangular parcel. Repeat with the rest of the filling to make eight dumplings.

5. Reheat the ginger broth gently in a large saucepan and keep warm over a low heat.

6. For the sprouting broccoli and oyster mushrooms, heat a little vegetable oil in a wok or large frying pan, and fry the broccoli and mushrooms over a medium heat for 5-6 minutes, occasionally ladling in a little of the broth to keep the vegetables moist. Add the spring onion and continue cooking for two minutes.

7. When the vegetables are almost tender, bring the broth to the boil, drop the dumplings in, lower the heat and simmer for two minutes, then remove them and place two each (or four if serving as a main dish) in warm shallow bowls. Divide the cooked vegetables between the bowls and ladle in the broth.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4