Preparation time: 10mins
Cooking Time: 15mins

Boil a pan of water. Add a large pinch of salt.
Add the pasta and cook for about 10 mins (or as directed on packet).
Drain the pasta and return to the saucepan.

In another small saucepan simmer the Purple Sprouting Broccoli for 2 minutes in boiling water.
Drain and add to the pasta.

Heat the olive oil in a frying pan.
Add the garlic and lemon zest. Cook for 1 min until soft.
Add the white wine and lemon juice.
Simmer on a medium heat and reduce by half.
Stir in the cream, season with salt and pepper and bring to the boil.

Add the creamy sauce to the pasta and broccoli.
Mix well and season with freshly ground pepper.

This recipe is best served using a fondue set at the table.
Ensure the veg is in small pieces and free of excess water.
Make the batter by missing the flour and salt with the oil and water, and beat until smooth. Whisk the egg whites until stiff and fold into the batter just before required.
Fill a fondue pan about half full of oil and heat.
Secure a piece of veg on a long fondue fork and dip into the batter, ensuring that the veg is completely covered.
Then submerge in the oil until the batter is golden brown.

Serve with Cornish Chilli Hummingbird Sweet Chilli Dipping Sauce.