Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve any large broccoli florets, then pop them into a large mixing bowl and season with salt and pepper. Add the mayonnaise and toss to coat.

In another small bowl, combine the breadcrumbs, North Indian style spice mix and the olive oil for the crumb (see pantry for amount).

Add the spiced crumbs to the florets and toss to coat evenly.

Pop the crumbed florets onto a lined baking tray and spread them out in a single layer. Discard any leftover crumbs.

When the oven is hot, roast on the top shelf until golden, 25-30 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the tomatoes into 1cm chunks.

Pop a large saucepan (with a tight-fitting lid) on medium-high heat with a drizzle of oil.

When hot, add the garlic and korma style paste. Stir-fry for 1 min. Pour in the water for the bulgur (see pantry for amount) and bring to the boil.

Stir in the bulgur wheat, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

While everything cooks, pick the mint leaves from their stalks and roughly chop (discard the stalks).

Pop the yoghurt into a small bowl with half the chopped mint. Season with salt and pepper, then mix together. Set the mint yoghurt aside.

When everything is ready, fluff up the bulgur with a fork. Add the tomatoes, remaining mint and half the mango chutney. Stir until well combined.

Spoon the bulgur wheat into your bowls, then top with the broccoli nuggets. Serve with a dollop of mint yoghurt and the remaining mango chutney. 

Enjoy!