Martyn Odell (Lagom Chef), served up tasty tempura vegetables with rice and curry sauce on Steph’s Packed Lunch.

The ingredients for the curry sauce are: 300ml vegetable stock, 2tbsp vegetable oil, 1 white onion, peeled and diced, keeping the skin, 8 garlic cloves, peeled and diced, keeping the skin, 1tbsp curry powder, 1tbsp soy sauce, 25ml white wine vinegar, 1tbsp plain flour, Pinch of chilli powder and 50-75g honey, to taste.

For the tempura veg: 140g cornflour, 60g plain flour, 1 medium free-range egg, 200ml ice cold water, 1 Cauliflower, broken down into florets, keep the leaves and stem and 1 Broccoli, broken down into florets, keep the stem.

To serve: Basmati rice, 1 red chilli, sliced and fresh coriander.

See more techniques for cooking vegetables

in the book titled: The No-Waste Vegetable Cookbook: Recipes and Techniques for Whole Plant Cooking available from Amazon now.

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