I’ve gone a bit mad for purple sprouting broccoli of late. Although not strictly in season until February, the English stuff is available now and frankly, I couldn’t wait.
I’ve been cooking and serving the green and purple stems in lots of different ways. For example -with an anchovy and cream dressing and soft boiled egg for a light lunch. Or blanched and stir-fried with bird’s eye chillies and Thai Isaarn sausage. (which left me fanning my mouth it was so fiery)
Or in a gorgeous, cheesy tart made with Beenleigh Blue and Keen’s cheddar. They also, by design, make the perfect mop for gravy.
So how do you cook this easy and versatile veg? Leave us a suggestion in the comments section.