PURPLE SPROUTING BROCCOLI

Purple sprouting broccoli is packed with micronutrients, vitamins and compounds that make it a worthy holder of the ‘superfood’ title. It’s in season from January to May, helpfully bridging the ‘hungry gap’ between dwindling winter vegetables and the first spring harvests.

The best way to maintain broccoli’s nutritional content during cooking is to use very little water or to make use of any cooking water in the finished dish. We like to steam it until the stems brighten and tenderise but still hold some bite. However, it can also be boiled, roasted or stir-fried (slicing any thick stems first).

There are many wonderful ways to use purple sprouting broccoli in the kitchen. Our favourite combinations are with poached eggs and crispy bacon; soy sauce and crushed garlic; anchovy, chilli, lemon and butter; salsa verde; or tossed with pasta, black olives, Parmesan, olive oil and black pepper.