PURPLE SPROUTING BROCCOLI WITH POTTED SHRIMPS AND FRIED BREADCRUMBS

February can feel unrelenting, still in the grip of winter, meaning it is especially important that we up the ante with our seasonal diet. Step forward purple sprouting broccoli, a dainty brassica, purple tinged, simply boiled here then dressed with sweet, buttery potted shrimps and a pebbledash of roasted breadcrumbs.

INGREDIENTS

• 2 red onions, peeled and cut into 6 wedges

• 5 tbsp good olive oil

• Salt and black pepper

• 50g fresh breadcrumbs

• 450g purple sprouting

broccoli – remove tough stalks

• 2 cloves garlic, peeled and thinly sliced

• 100g potted prawns

• 3 sprigs of thyme, chopped

• ½ lemon, juice and finely grated zest

METHOD

1. Heat the oven to 200°C. Put the red onion wedges on a baking tray and toss with 3 tbsp olive oil, a big pinch of salt and plenty of freshly ground black pepper. Roast for around 15 minutes until softened and beginning to char at the edges.

2. Put a small pan over a moderate heat, add the remaining olive oil and the breadcrumbs and fry, stirring often, until crisp and golden brown. Remove from the heat and transfer to a bowl lined with kitchen paper and set to one side.

3. In a pan of well-salted boiling water, cook the broccoli and sliced garlic for 3–5 minutes until the broccoli is tender. Remove from the heat and drain.

4. When the onions are cooked and still warm, add the prawns, including any of the potting butter, stirring gently to combine.

Add the cooked broccoli and garlic and season to taste with salt and freshly ground black pepper.

5. Add the thyme, zest and juice from a lemon and, finally, scatter with the fried breadcrumbs to serve.