PURPLE AND KALETTES

Purple sprouts are best used raw, steamed, stir-fried or roasted, rather than boiled, because cooking in water turns them a muddy green. Likewise with kalettes, a cross between kale and brussels sprouts. These cute miniature leafy veges have none of brussels sprouts’ mineral bitterness but all the goodness. They can be thinly sliced and served raw, or steamed or stir-fried, but in my book they’re best roasted, turning deliciously crunchy. Roast for 5-7 minutes only and finish with toasted pine nuts and lemon zest to ring in the changes.