TOM’S PURPLE SPROUTING BROCCOLI STARTER

As we approach the peak of the purple sprouting broccoli season I like to ring the changes on how to serve it. While there is nothing wrong with simply steaming it and tossing with melted butter and some freshly ground black pepper, it can take a more robust approach and at home we particularly like this vaguely Italian approach. Quantities are just for guidance in that it’s fun to experiment a little.

It’s also worth bearing in mind that you can have your very own supply of purple sprouting broccoli if you sow the seeds this month. It tolerates a wide variety of soils but needs to be planted in firm ground 1.5 metres apart each way. Protection from pigeons may be neccessary.

INGREDIENTS

1 BUNCH OF PURPLE SPROUTING BROCCOLI SHOOTS OLIVE OIL 1 ITALIAN SAUSAGE 1 RED CHILLI ZEST OF 1/2 LEMON BLACK PEPPER PARMESAN Trim the broccoli and if they are from your own garden or the farmers’ market soak in cold salty water for 10 minutes to ensure that any wild life has been dislodged. While waiting, add the olive oil to a pan and - off the heat - crumble in the meat of the skinned Italian sausage. Remove the seeds from the chilli and cut into fine strips. Add these to the pan with the lemon zest.

Put the purple sprouting broccoli in a steamer and cook and put the pan on a high heat. Cook the broccoli until just becoming tender. This will take less time than you think. Meanwhile stir the contents of the pan until cooked through.

Add the purple sprouting broccoli and mix thoroughly. Season with pepper and serve in pre-warmed bowls with lots of Parmesan grated on top.