Recipes: Levi Roots’ stir fry | Pink lady apple and prawn stir fry | Radish butter on rye toast with soft-boiled egg

Recipe - Levi Roots' Tenderstem Broccoli, cashew and tofu stir fry
Recipe - Levi Roots' Tenderstem Broccoli, cashew and tofu stir fry
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Three delicious recipes for you to try.

Levi Roots’ tenderstem broccoli, cashew and tofu stir fry. Serves four.


250g (9oz) firm tofu, cut into 2cm (3/4 in) dice

1 red onion, roughly chopped

1 garlic clove, finely sliced

5cm (2in) fresh root ginger, peeled and finely chopped

¼ hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped

Juice of 2 limes

2tbsp soy sauce

1 tbsp sunflower oil

200g pack of Tenderstem broccoli cut into 2cm (3/4in) diagonal slices

100g cashew nuts

Salt and pepper to taste

Fresh coriander leaves to garnish


Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium sized, non-reactive container. Add the tofu and gently stir to cover with the marinade; don’t be too vigorous or you’ll break it up (ideally, if you have time, you can marinade the tofu for an hour before cooking or ideally overnight but this is not essential).

Take the tofu out of the marinade. Drain off the liquid and reserve. Heat the oil in a wok over a high heat. Add the onion, garlic, chilli, and ginger from the marinade to the pan and stir fry for a couple of minutes. Add the tenderstem broccoli and continue to cook for a couple of minutes more. Tip in the nuts and fry until they are patched with brown. Now add the tofu and very gently stir it in. Pour in the liquid from the marinade along with 200ml (7fl oz) water. Reduce the heat, cover and cook gently for 2 minutes or until everything is heated through.

Serve with plain rice.

Hot and sour Pink Lady apple and prawn stir fry. Serves four.


100g dried egg noodles

100g broccoli

2 tbsp groundnut oil

1 Pink Lady apple, cored and sliced into strips

200g raw peeled king prawns

3 tsp tamarind paste

1 red chilli, finely sliced

1 x 260g pack stir fry vegetables

2 tbsp soy sauce

1 tbsp sesame oil

½ tsp Thai fish sauce


Cook the noodles according to packet instructions, drain and keep warm. Meanwhile, cut the florets off the broccoli and finely slice the stems. Set aside.

Heat 1 tbsp groundnut oil in a large frying pan or wok, add the Pink Lady apple slices and stir fry for 3 minutes or until lightly browned. Transfer to a plate. Add the prawns and 2 tsp tamarind paste and cook for 2-3 minutes until almost cooked. Remove and keep with the apples.

Add the remaining oil to the pan and stir fry the chili, stir fry vegetables and broccoli for 4 minutes. Finally, return the prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind.

Cook for a minute of two and the serve with the noodles.

Radish butter on rye toast with soft-boiled eggs. Serves two.


50g butter, softened

6 French breakfast radishes

4 slices rye bread

4 medium eggs (at room temperature)


Grate the radishes on a fine grater and place in a bowl lined with kitchen roll (this will absorb any liquid that comes out of the radishes).

Beat the butter with a fork until it’s very soft then add the radishes and combine well with a good twist of black pepper and a generous pinch of sea salt.

Bring a pan of water to a simmer, add the eggs and simmer for 3 minutes then put the lid on and turn off the heat. Leave to stand for 2 minutes.

In the meantime toast the bread and whilst still warm spread generously with the radish butter. Cut the slices into soldiers and serve with the soft-boiled egg.