On Tuesday, Mr Thrifty and I went to London. We fed our tummies with some great grub.

For lunch we had Mexican burgers from Red Veg in Soho. Veggie burgers with salsa, guacamole, jalapenos, vegan mayo, lettuce. Spicy hot and super yummy.

With fries and onion rings.

Then we bought some sushi from Japan Centre (near Piccadilly Circus) to have at home.

Inari, cucumber hosomaki, avocado roll, spicy fried tofu roll, inari ura maki roll. I loooove sushi. Gotta learn how to make it.

I love this simple Japanese dish, Burokkori no goma ae, or Broccoli salad with sesame dressing.

You can use the same dressing on cold cooked spinach to make Horenso no goma ae, which is, yes you guessed it, Spinach salad with sesame dressing.

We served this with a feast of sushi we brought back from a day trip to London. I really must learn how to make my own sushi. But at least I know how to make this salad. The recipe is from a Japanese vegetarian cookbook whose name escapes me at the moment.

1. Cook broccoli florets in simmering salted water for two to three minutes, until al dente. Plunge into cold water, then drain.

2. If you’re starting with raw sesame seeds, toast them in a dry, heavy skillet until they are starting to colour.

3. With a mortar and pestle, crush three tablespoons of the sesame seeds until finely ground. Gradually incorporate soy sauce, then sugar. You’ll have a relatively smooth, thick dressing.

4. Arrange broccoli in individual serving bowls. Top with dressing and sprinkle with sesame seeds.

Makes two large or four smaller servings.