Peter Gordon’s Tenderstem® Broccoli with Chillied Bacon Lardons, Mozzarella and Basil Dressing

New Zealand-born Peter Gordon, co-owner and head chef of Londons Providores and Tapa Room, is renowned as a leading light of the Antipodean fusion style of cookery.

Its the fresh taste, and crunchy texture, of the Tenderstem broccoli combined with the salty bacon and smooth mozzarella that makes this starter so intriguing. Topped with the aromatic dressing this is a winner.

Ideally you want to cook this in a non-stick or heavy based fry-pan you will need one with a lid.

Heat up the fry-pan and add the bacon and ½ teaspoon of the oil. Cook over a moderate heat, stirring often, until the bacon becomes a little crispy. Add the chilli and cook for another 30 seconds. Using a slotted spoon remove the bacon and chilli from the pan onto a warm plate, keeping the tasty fats in the pan.

Add the Tenderstem to the pan and toss it to coat with the pan fats (making it even more delicious) and cook for 30 seconds on high heat to colour a little. Carefully add 4 tablespoons (60ml) of hot water to the pan (measure them into a cup beforehand to make this easier) and immediately put the lid on. If the pan is very hot steam will escape so do be a little careful. Cook over a moderate high heat for 1½ minutes with the lid on. Ideally the Tenderstem broccoli will still have some crunch to it.

While the Tenderstem broccoli is cooking, place the basil with the remaining olive oil in a small jar and give it a shake with the lid on (or mix in a small bowl). Add the lemon juice and soy sauce and shake again.

Cut each mozzarella into 6 slices.

Once the Tenderstem is cooked pile it onto 4 warmed plates, interleaving it with the mozzarella, then spoon the chillied-bacon over that. Shake the dressing one more time and drizzle it over the mozzarella.

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