Charred purple sprouting broccoli with ‘nduja, kale pesto and crackling crumb

Method

1. In a small bowl, combine 1 tbsp vinegar with the sugar and 1 tbsp water. Stir in the mustard seeds and set aside to quick-pickle while you prepare everything else.
2. Lightly steam the purple sprouting broccoli for a couple of minutes until just slightly tender but very much maintaining its firmness. This will just help it cook evenly on the grill. Set aside.
3. For the pesto, toast the pumpkin seeds in a pan with some salt and a little oil until they are browned and starting to sing and pop a little. Pop them in a blender with the kale and garlic and begin to blend. Add the 150ml oil gradually until broken down into a consistency you’re happy with. Taste and season, adding some vinegar until you have a bright, punchy pesto (you can also add a hard cheese like pecorino or parmesan if you wish).
4. For the crumb, toast the fennel and coriander seeds in a dry pan until fragrant, then tip into a small food processor or blender with the pork crackling and whizz to a coarse powder. Season with salt flakes.
5. Char the purple sprouting broccoli on a barbecue or under a hot grill for a minute or two on each side. Be careful not to overcook it as you still want that crunchy freshness with the outside lightly charred.
6. Meanwhile, put a small pan over a medium-high heat and add 2 tbsp oil and the ’nduja (if you’re cooking the broccoli on a barbecue you could also make the dressing in a pan on the grill). Once the ’nduja has warmed through and broken down, remove from the heat and whisk in 2 tbsp vinegar, the mustard and honey until emulsified in a dressing.
7. To serve, spoon the pesto onto plates or a large platter. Top with the purple sprouting broccoli and fresh mustard leaves. Spoon over the mustard seeds and a good drizzle of the ’nduja dressing. Scatter over the crackling crumb.