PURPLE SPROUTING BROCCOLI WITH SOFT-BOILED EGGS AND HOLLANDAISE

For this simple dish, we rely entirely on the quality of our ingredients. Sprouting broccoli is already nearing the end of its season when we start touring, so we have to get in quick. We use Arlington White eggs from Cacklebean Farm, which is just down the road from us – paired with the lovely butter from Woefuldane Dairy in Minchinhampton: the sunset-coloured yolks give the hollandaise a wonderful glow. This is great to eat at any time of day.

Preparation 30 minutes Cooking 30 minutes Serves 2-4

3 EGGS

300G PURPLE SPROUTING BROCCOLI, ENDS TRIMMED KNOB OF BUTTER

1 SHALLOT, SLICED INTO THIN RINGS

SEA SALT AND BLACK PEPPER ROCKET AND SMOKED PAPRIKA, TO SERVE

FOR THE HOLLANDAISE SAUCE

2 TBSP HOLLANDAISE VINEGAR (SEE RIGHT)

2 EGG YOLKS

150G UNSALTED BUTTER, MELTED

SQUEEZE OF LEMON JUICE FOR THE HOLLANDAISE VINEGAR (MAKES 500ML)

400ML WHITE WINE VINEGAR

100ML WHITE WINE

3 SHALLOTS, THINLY SLICED

2 GARLIC CLOVES, SIMPLY CRUSHED WITH THE BACK OF A KNIFE

10 BLACK PEPPERCORNS

2 BAY LEAVES

1 To make the hollandaise vinegar, run a 500ml Kilner jar through a dishwasher to sterilise. Put all the ingredients in a stainless-steel saucepan and simmer for 20 minutes. Pour into the sterilised jar and seal. This will keep, unopened, for 5-6 months and, once opened, will keep in the fridge for up to a week.

2 For the hollandaise sauce, get a saucepan of water up to a simmer. Grab a heatproof bowl that will sit nicely on top of the saucepan, making sure the simmering water does not touch the base of the bowl. Put the hollandaise vinegar and egg yolks in the bowl over the pan of simmering water and whisk vigorously until the egg yolks start to cook and the mixture thickens. Once the whisk creates ribbons in the mixture, remove from the heat but keep whisking for another 30 seconds.

3 Trickle in the melted butter very slowly from a jug, still whisking constantly. Add the lemon juice and season well, then keep it somewhere warm while you cook the eggs and broccoli.

4 Bring a saucepan of water to the boil with a good pinch of salt, gently lower in the eggs and boil for 5 minutes. Remove from the pan and peel while still hot, then cut in half. In the same pan, chuck in the broccoli and cook for 3-4 minutes until the stems go slightly limp. Remove and set aside.

5 Drop the knob of butter into a frying pan over a medium heat and fry the shallot rings until just starting to turn golden. Add the cooked broccoli and toss about in the pan with a turn of salt and pepper.

6 Serve with the boiled eggs, hollandaise sauce, a few rocket leaves and a pinch of smoked paprika.