7th April 2026

Last month when Nigel's A Cook's Book was book of the month, a yuzu chicken and broccoli dish was really popular and looked perfect for a mid-week meal as it looked flavourful yet very quick and easy. As we were not eating meat I book marked it for another day and as I had some purple sprouting broccoli to use up I remembered this.  I also had some asparagus and in this month's bok, A Better Cook there is a dish of asparagus with chili crisp mayo, lime and many herbs.

I marinated the chicken at lunchtime so that it would have time for the flavours to develop and after work would be simple.

I couldn’t decide if the chicken was skin off or on so mine was off, I think this would work really well with skin on thighs (which I prefer) actually.

I did buy the sushi rice Nigel recommends but Rhona asked for mushroom rice so I ended up making that to go with this, which worked together really well.

I cooked the chicken under the grill but think this would work nicely cooked outside or on a griddle pan perhaps.  I boiled the marinade so I could use it and I am glad I did.

I pretty much followed the recipe, I usually steam my vegetables in my microwave and so I did that with both the PSB and asparagus.

My aioli was perhaps thicker than Colu's as it did not thin as much as the picture (or it could be another recipe where the stylist changed it a little so it looked better??) and I only added 1 tbsp of the chilli crisp because ours is really spicy.  The tbsp I did add was spicy but not so much so that it was unenjoyable at all, ours was perfect.

Yum! These dishes were so ridiculously simple but absolutely divine. This mayo was also so good, I can see being used on all sorts of vegetables.  I thought these dishes This will definitely be added to the repeat list.