Ching-He Huang served up tasty hoisin cauliflower with soy sauce and honey on Saturday Kitchen.

The ingredients are: 1 tbsp rapeseed oil and 1 head cauliflower, washed and broken into florets.

For the sauce: 1 tbsp cornflour, 1 tbsp rapeseed oil, 1 tbsp freshly grated root ginger, 1 red chilli, seeds removed, finely chopped, 70ml bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml cold water), 1 tbsp clear honey (or golden syrup/agave syrup), 2 tbsp hoisin sauce, 2 tbsp premium light soy sauce and 1 tsp premium dark soy sauce.

To serve: handful pine nuts, handful snipped chives and steamed jasmine rice, to serve.

See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.